The Effect of Antibrowning Agents on Inhibition of Potato Browning, Volatile Organic Compound Profile, and Microbial Inhibition

标题
The Effect of Antibrowning Agents on Inhibition of Potato Browning, Volatile Organic Compound Profile, and Microbial Inhibition
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume 77, Issue 11, Pages C1234-C1240
出版商
Wiley
发表日期
2012-10-27
DOI
10.1111/j.1750-3841.2012.02957.x

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