Effect of high oxygen pretreatment of whole tuber on anti-browning of fresh-cut potato slices during storage

Published 2019 View Full Article

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Title
Effect of high oxygen pretreatment of whole tuber on anti-browning of fresh-cut potato slices during storage
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 301, Issue -, Pages 125287
Publisher
Elsevier BV
Online
2019-07-29
DOI
10.1016/j.foodchem.2019.125287

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