Harvest maturity affects the browning of fresh-cut potatoes by influencing contents of amino acids
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Title
Harvest maturity affects the browning of fresh-cut potatoes by influencing contents of amino acids
Authors
Keywords
Maturity, Enzymatic browning, Potato, PPO, Free amino acid
Journal
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 173, Issue -, Pages 111404
Publisher
Elsevier BV
Online
2020-11-11
DOI
10.1016/j.postharvbio.2020.111404
References
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