The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices
Crossref DOI link: https://doi.org/10.1007/s13197-016-2275-z
Published Online: 2016-07-26
Published Print: 2016-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Teoh, Li Shing
Lasekan, Ola
Adzahan, Noranizan Mohd
Hashim, Norhashila
Funding for this research was provided by:
Universiti Putra Malaysia (5524558)
License valid from 2016-07-01