Zheng, J.; Jiang, Y.; Li, A.; Peng, M.; Wang, T.; Kou, R.; Kang, J.; Liu, X.
The Super Anti-Browning Effect of High-Oxygen Pretreatment Combined with Cod Peptides on Fresh-Cut Potatoes During Storage. Foods 2025, 14, 1564.
https://doi.org/10.3390/foods14091564
AMA Style
Zheng J, Jiang Y, Li A, Peng M, Wang T, Kou R, Kang J, Liu X.
The Super Anti-Browning Effect of High-Oxygen Pretreatment Combined with Cod Peptides on Fresh-Cut Potatoes During Storage. Foods. 2025; 14(9):1564.
https://doi.org/10.3390/foods14091564
Chicago/Turabian Style
Zheng, Jiaxuan, Yishan Jiang, Aiguang Li, Mengfei Peng, Ting Wang, Runlei Kou, Ji Kang, and Xia Liu.
2025. "The Super Anti-Browning Effect of High-Oxygen Pretreatment Combined with Cod Peptides on Fresh-Cut Potatoes During Storage" Foods 14, no. 9: 1564.
https://doi.org/10.3390/foods14091564
APA Style
Zheng, J., Jiang, Y., Li, A., Peng, M., Wang, T., Kou, R., Kang, J., & Liu, X.
(2025). The Super Anti-Browning Effect of High-Oxygen Pretreatment Combined with Cod Peptides on Fresh-Cut Potatoes During Storage. Foods, 14(9), 1564.
https://doi.org/10.3390/foods14091564