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Effects of Anti-browning Treatments on the Polyphenol Oxidase and Antioxidant Activity of Fresh-Cut Potatoes by Using Response Surface Methodology

Crossref DOI link: https://doi.org/10.1007/s11540-019-09448-7

Published Online: 2020-01-04

Published Print: 2020-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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