A combined approach of lauroyl arginine ethyl ester hydrochloride and kojic acid in mitigating fresh-cut potato deterioration
| Autor: | Chen, Gang, Wang, Yuhui, Li, Yongxin, Zhang, Jiaojiao, Huo, Yanrong, Ge, Wanying, Yang, Huqing |
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| Zdroj: | In Food Chemistry 30 August 2024 450 |
| Databáze: | ScienceDirect |
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