Effect of exogenous γ-aminobutyric acid treatment on the enzymatic browning of fresh-cut potato during storage
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Title
Effect of exogenous γ-aminobutyric acid treatment on the enzymatic browning of fresh-cut potato during storage
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 55, Issue 12, Pages 5035-5044
Publisher
Springer Nature America, Inc
Online
2018-10-11
DOI
10.1007/s13197-018-3442-1
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