Effect of purslane (Portulaca oleracea L.) extract on anti-browning of fresh-cut potato slices during storage-Reference-Cited by-同舟云学术

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

Published:2019-06 Issue: Volume:283 Page:445-453
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Xia,Yang Qian,Lu Yuzhu,Li Yuan,Li Tongtong,Zhou Boyang,Qiao Liping

Funder

Natural Science Foundation of Tianjin

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

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