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	Effect of exogenous gamma-aminobutyric acid treatment on the enzymatic browning of fresh-cut potato during storage
	Gao, Haiyan[1]; Zeng, Qing[2]; Ren, Zhengnan[3]; Li, Peizhong[4]; Xu, Xinxing[5]
刊名	JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
	2018
卷号	55页码:5035-5044
关键词	-Aminobutyric acid Fresh-cut Potato Enzymatic browning
ISSN号	0022-1155
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2170290
专题	上海大学
作者单位	1.[1]Shanghai Univ, Sch Life Sci, Shanghai 200444, Peoples R China.,Shanghai Key Lab Bioenergy Crops, Shanghai 200444, Peoples R China. 2.[2]Shanghai Univ, Sch Life Sci, Shanghai 200444, Peoples R China.,Shanghai Key Lab Bioenergy Crops, Shanghai 200444, Peoples R China. 3.[3]Shanghai Univ, Sch Life Sci, Shanghai 200444, Peoples R China.,Shanghai Key Lab Bioenergy Crops, Shanghai 200444, Peoples R China. 4.[4]Shanghai Univ, Sch Life Sci, Shanghai 200444, Peoples R China.,Shanghai Key Lab Bioenergy Crops, Shanghai 200444, Peoples R China. 5.[5]Shanghai Univ, Sch Life Sci, Shanghai 200444, Peoples R China.,Shanghai Key Lab Bioenergy Crops, Shanghai 200444, Peoples R China.
推荐引用方式 GB/T 7714	Gao, Haiyan[1],Zeng, Qing[2],Ren, Zhengnan[3],et al. Effect of exogenous gamma-aminobutyric acid treatment on the enzymatic browning of fresh-cut potato during storage[J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,2018,55:5035-5044.
APA	Gao, Haiyan[1],Zeng, Qing[2],Ren, Zhengnan[3],Li, Peizhong[4],&Xu, Xinxing[5].(2018).Effect of exogenous gamma-aminobutyric acid treatment on the enzymatic browning of fresh-cut potato during storage.JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,55,5035-5044.
MLA	Gao, Haiyan[1],et al."Effect of exogenous gamma-aminobutyric acid treatment on the enzymatic browning of fresh-cut potato during storage".JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 55(2018):5035-5044.

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