Effect of exogenous γ-aminobutyric acid treatment on the enzymatic browning of fresh-cut potato during storage.

Name: Effect of exogenous γ-aminobutyric acid treatment on the enzymatic browning of fresh-cut potato during storage.
Author: Gao, Haiyan

Effect of exogenous γ-aminobutyric acid treatment on the enzymatic browning of fresh-cut potato during storage. — المؤلف: Gao, Haiyan — Journal of food science and technology Dec 2018

المؤلف: Gao, Haiyan
النشر: Journal of food science and technology Dec 2018
الوصف: 5035-5044 p.