Cod peptides inhibit browning in fresh-cut potato slices: A potential anti-browning agent of random peptides for regulating food properties

标题
Cod peptides inhibit browning in fresh-cut potato slices: A potential anti-browning agent of random peptides for regulating food properties
作者
关键词
-
出版物
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 146, Issue -, Pages 36-42
出版商
Elsevier BV
发表日期
2018-08-18
DOI
10.1016/j.postharvbio.2018.08.001

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