Xanthosine is a novel anti-browning compound in potato identified by widely targeted metabolomic analysis and in vitro test
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Title
Xanthosine is a novel anti-browning compound in potato identified by widely targeted metabolomic analysis and in vitro test
Authors
Keywords
Potato, Widely targeted metabolomics, Anti-browning, Xanthosine
Journal
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 171, Issue -, Pages 111367
Publisher
Elsevier BV
Online
2020-10-01
DOI
10.1016/j.postharvbio.2020.111367
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