Effect of purslane (Portulaca oleracea L.) extract on anti-browning of fresh-cut potato slices during storage

Published 2019 View Full Article

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Title
Effect of purslane (Portulaca oleracea L.) extract on anti-browning of fresh-cut potato slices during storage
Authors
Keywords
Purslane aqueous extract, Enzymatic browning, Fresh-cut potato
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2019-01-19
DOI
10.1016/j.foodchem.2019.01.058

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