Browning in processed yams: Peroxidase or polyphenol oxidase?

Journal of the Science of Food and Agriculture

Volumn 82, Issue 8, 2002, Pages 899-903

  Chilaka, Ferdinand C ^a   Eze, Sabinus ^a   Anyadiegwu, Clement ^a   Uvere, Peter O ^a  

^a UNIVERSITY OF NIGERIA   (Nigeria)

Author keywords

Dioscorea rotundata; Peroxidase; Polyphenol oxidase; Reactivation; Thermoinactivation; White yam

Indexed keywords

FOOD SCIENCE; REACTIVATION; YAM;

DIOSCOREA; DIOSCOREA ALATA; DIOSCOREA ROTUNDATA;

EID: 0036274044     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1119     Document Type: Article

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