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Spatial distribution of total phenolic content, enzymatic activities and browning in white yam (Dioscorea rotundata) tubers
Browning in raw and processed yams resulting from enzymes, polyphenol oxidase (PPO) and peroxidase (POD), activities is a major limitation to the industrial utilization of Dioscorea varieties of yams. Two elite cultivars of D. rotundata species were selected to study the spatial distribution of tota...
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| Hauptverfasser: | , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2012
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4190249/ https://ncbi.nlm.nih.gov/pubmed/25328234 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0760-6 |
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