# Effects of radio frequency assisted blanching on polyphenol oxidase, weight loss, texture, color and microstructure of potato

> Research article (Food Chemistry, 2017) · cited 125× · AI/ML

**Wikidata**: [openalex:W2777235837](https://www.wikidata.org/wiki/openalex:W2777235837)  
**Source**: https://4ort.xyz/entity/effects-of-radio-frequency-assisted-blanching-on-polyphenol-oxidase-weight-loss-texture-color-and-microstructure-of-pota