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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