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Silva, G.H., Chase, R.W., Hammercshmidt, R. and Cash, J.N. (1991) After-Cooking Darkening of Spartan Pearl Potatoes as Influenced by Location, Phenolic Acids, and Citric Acid. Journal of Agricultural and Food Chemistry, 39, 871-873.
https://doi.org/10.1021/jf00005a011

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