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The effects of blanching (in boiling water for 1min) and different hot air drying temperatures (40 °C, 60 °C and 80 °C) on the polyphenol oxidase (PPO), peroxidase (POD) and antioxidant activities, main bioactive components, as well as the starch-related physicochemical properties of yam flours were studied. The results of PPO and POD activities, and total flavone and total soluble polyphenol contents...
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