Vacuum packaging and ascorbic acid synergistically maintain the quality and flavor of fresh-cut potatoes
Dongying Xu(Ministry of Education of the People's Republic of China), Aili Jiang(Dalian Minzu University), Fuhui Zhou(Shenyang Agricultural University), Xinjie Zeng(Ministry of Education of the People's Republic of China), Chenghui Liu(Minzu University of China), Chen Chen(Ningbo University), Mixia Tian(Ministry of Education of the People's Republic of China)
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