郑永华

Professor Supervisor of Doctorate Candidates

Exogenous chlorogenic acid inhibits quality deterioration in fresh-cut potato slices.

Release time:2024-07-16Hits:

Impact Factor:

8.6
Affiliation of Author(s):

食品科技学院
Journal:

Food chemistry
Co-author:

You Wanli, Wang Chunfei, Zhang Jinglin, Ru Xueyin, Xu Feng, Wu Zhengguo, Jin Peng, Zheng Yonghua, Cao Shifeng
Document Code:

2c9e868c8fc38a0e018fdbf7af3b0c34
Volume:

446
Page Number:

138866-138866
Translation or Not:

no
Date of Publication:

2024-01-01