doi.org/10.1016/j.foodchem.2019.01.058

Effect of purslane (Portulaca oleracea L.) extract on anti-browning of fresh-cut potato slices during storage

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..., Liping Qiao

Food Chemistry9.80

Volume: 283, Pages: 445 - 453

Published: Jan 18, 2019

Paper Fields

Paper Details

Title

Effect of purslane (Portulaca oleracea L.) extract on anti-browning of fresh-cut potato slices during storage

DOI

doi.org/10.1016/j.foodchem.2019.01.058

Published Date

Jan 18, 2019

Journal

Volume

283

Pages

445 - 453

Notes

History