Effect of postharvest oxalic acid application on enzymatic browning and quality of lotus (Nelumbo nuciferaGaertn.) root slices. [electronic resource]

By: Contributor(s): Producer: 20200326Description: 126051 p. digitalISSN:
  • 1873-7072
Subject(s): Online resources: In: Food chemistry vol. 312
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Publication Type: Journal Article

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