Cite
MLA Citation
Ying Gong et al.. “Short‐time water immersion inhibits browning of fresh‐cut potato by enhancing antioxidant capability and tyrosine scavenging.” Journal of food processing and preservation, vol. 43, no. 11, 2019, p. n/a. http://access.bl.uk/ark:/81055/vdc_100094613016.0x00004a