The Effect of Antibrowning Agents on Inhibition of Potato Browning, Volatile Organic Compound Profile, and Microbial Inhibition
Article first published online: 26 OCT 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 11, pages C1234–C1240, November 2012
How to Cite
Mosneaguta, R., Alvarez, V. and Barringer, S. A. (2012), The Effect of Antibrowning Agents on Inhibition of Potato Browning, Volatile Organic Compound Profile, and Microbial Inhibition. Journal of Food Science, 77: C1234–C1240. doi: 10.1111/j.1750-3841.2012.02957.x
- Issue published online: 19 NOV 2012
- Article first published online: 26 OCT 2012
- MS 20120852 Submitted 06/21/2012, Accepted 8/19/2012.
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