Characterization of polyphenol oxidase in three minimally processed potato varieties (Tuberosum solanum L.) and its impact on color. @limentech, Ciencia y Tecnología Alimentaria, [S. l.], v. 11, n. 1, p. 5–12, 2013. DOI: 10.24054/limentech.v11i1.1579. Disponível em: https://ojs.unipamplona.edu.co/index.php/alimen/article/view/1579. Acesso em: 17 oct. 2025.