Effects of delayed tuber cutting after catalytic infrared heat treatment on browning of fresh-cut potatoes and its potential mechanisms

作者：Ningning Ouyang, Lina Guo, Hong Cheng, Xinyan Zhang, Yangyang Liu, Yiting Guo, Yucheng Wang, Haile Ma · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143834 · 被引用次数：8 · 研究领域：Potato Plant Research