Cite
HARVARD Citation
Gong, Y. et al. (2019). Short‐time water immersion inhibits browning of fresh‐cut potato by enhancing antioxidant capability and tyrosine scavenging. Journal of food processing and preservation. 43 (11), p. n/a. [Online].
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Gong, Y. et al. (2019). Short‐time water immersion inhibits browning of fresh‐cut potato by enhancing antioxidant capability and tyrosine scavenging. Journal of food processing and preservation. 43 (11), p. n/a. [Online].