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Development of Edible Coating Incorporating Cherry Stem Powder or Leek Powder to Decrease Oil Uptake and Lipid Oxidation in Potatoes During Air, Oven, and Deep Oil Frying Methods

Crossref DOI link: https://doi.org/10.1007/s11540-025-09848-y

Published Online: 2025-02-12

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

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