Publication | Closed Access
Inhibitory effect of chlorogenic acid on polyphenol oxidase and browning of fresh-cut potatoes
65
Citations
44
References
2020
Year
Food ChemistryFresh-cut PotatoesPolyphenolicsAgricultural ChemistryPost-harvest PhysiologyRipeningFood QualityPhytochemicalPolyphenol OxidaseChlorogenic AcidFood SafetyOxidative StressHealth Sciences
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