Inhibitory effect of chlorogenic acid on polyphenol oxidase and browning of fresh-cut potatoes
| Autor: | Cheng, Dai *, Wang, Guangliang, Tang, Jinlei, Yao, Congying, Li, Pengfei, Song, Qi, Wang, Chunling * |
|---|---|
| Zdroj: | In Postharvest Biology and Technology October 2020 168 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect