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(Ministry of Education of the People's Republic of China), Fuhui Zhou(Shenyang Agricultural University), Xinjie Zeng(North China Electric Power University), Chenghui Liu(Minzu University of China), Chen Chen(China Agricultural University), Mixia Tian(Ministry of Education of the People's Republic of China)
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