Preliminary evaluation of the effect of pH and temperature on polyphenoloxidase activity in yellow potato (Solanum phureja). @limentech, Ciencia y Tecnología Alimentaria, [S. l.], v. 9, n. 2, p. 161–166, 2011. DOI: 10.24054/limentech.v9i2.1553. Disponível em: https://ojs.unipamplona.edu.co/index.php/alimen/article/view/1553. Acesso em: 1 nov. 2025.