Study on the physiological, biochemical, and molecular mechanism of browning of fresh-cut lotus roots with different taste
ZHANG Chen, SHI Yannan, YANG Ningning, QIN Lili, TANG Jiawei, DONG Chen
Food and Fermentation Industries . 2022, (22): 165 -171 .  DOI: 10.13995/j.cnki.11-1802/ts.029194

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