The stability of cell structure and antioxidant enzymes are essential for fresh-cut potato browning

作者：Tingting Wang, Ting Yan, Jingkun Shi, Yanmei Sun, Qingguo Wang, Qingqing Li · 发表于：Food Research International · 年份：2023 · DOI：10.1016/j.foodres.2022.112449 · 被引用次数：64 · 研究领域：Potato Plant Research、Postharvest Quality and Shelf Life Management、Mycotoxins in Agriculture and Food