Cite
HARVARD Citation
Dite Hunjek, D. et al. (2021). Chemical constituents of fresh‐cut potato as affected by cultivar, age, storage, and cooking. Journal of food science. 86 (5), pp. 1656-1671. [Online].
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Dite Hunjek, D. et al. (2021). Chemical constituents of fresh‐cut potato as affected by cultivar, age, storage, and cooking. Journal of food science. 86 (5), pp. 1656-1671. [Online].