ArticleFoods (Basel, Switzerland)2019

Biochemical Properties of Polyphenol Oxidases from Ready-to-Eat Lentil (Lens culinaris Medik.) Sprouts and Factors Affecting Their Activities: A Search for Potent Tools Limiting Enzymatic Browning.

Małgorzata Sikora et al.PubMed ↗Full text ↗Publisher ↗

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