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The Effect of Antibrowning Agents on Inhibition of Potato Browning, Volatile Organic Compound Profile, and Microbial Inhibition
by
Mosneaguta, Ruslan
,
Alvarez, Valente
,
Barringer, Sheryl A.
Published in
Journal of food science
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Journal Of Food Science
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Anti-Browning
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Anti‐Browning
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Ascorbic Acid - Chemistry
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Catechol Oxidase - Metabolism
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Citric Acid - Chemistry
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Colony Count, Microbial
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Color
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Consumer Behavior
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Diphosphates - Chemistry
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Food Contamination - Prevention & Control
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Food Handling - Methods
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Food Microbiology
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Food Preservation - Methods
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Food Science
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Food Science & Technology
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Hydrogen-Ion Concentration
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Life Sciences & Biomedicine
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Maillard Reaction
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Malates - Chemistry
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Mass Spectrometry
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Wiley-Blackwell Journals (Backfile Content)
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