The Super Anti-Browning Effect of High-Oxygen Pretreatment Combined with Cod Peptides on Fresh-Cut Potatoes During Storage
Enzymatic browning poses a formidable obstacle to the commercial sustainability of fresh-cut potatoes. Although the synergistic effects of bio-inductive technologies with natural compounds in anti-browning strategies have been observed, their full potential remains underexplored. To fulfill the dema...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-04-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/9/1564 |
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