Effect of photodynamic treatments on quality and antioxidant properties of fresh-cut potatoes
Authors:
- 1 November 2021
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 362, 130224
Abstract
No abstract availableKeywords
Funding Information
- Natural Science Foundation of Shandong Province (ZR2019BC049, 31801594, 2018M642705)
- National Natural Science Foundation of China (ZR2019BC049, 31801594, 2018M642705)
- China Postdoctoral Science Foundation (ZR2019BC049, 31801594, 2018M642705)
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