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Enhancing Shelf-life Stability of Refrigerated Potatoes through Osmotic Dehydration and Ohmic Heating Optimization: A Strategy to Mitigate Enzymatic Browning

Crossref DOI link: https://doi.org/10.1007/s11540-024-09805-1

Published Online: 2024-11-04

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

Authors

Mari, Alexandra

Andriotis, Petros

Drosou, Christina

Laina, Konstantina-Theodora

Panagiotou, Nickolaos

Krokida, Magdalini
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Text and Data Mining valid from 2024-11-04

Version of Record valid from 2024-11-04
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Article History

Received: 2 August 2024

Accepted: 26 September 2024

First Online: 4 November 2024

Declarations

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: The authors have no competing interests to declare that are relevant to the content of this article.

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