Postharvest application of thiol compounds affects surface browning and antioxidant activity of fresh-cut potatoes

dc.date.accessioned	2020-10-21T06:45:39Z
dc.date.available	2020-10-21T06:45:39Z
dc.date.issued	2020
dc.date.issued	2020/07/31
dc.identifier.citation	Pfaff A, Ercal N, Demirkol O..J Food Biochem. 2020 Jul 29:e13378. doi: 10.1111/jfbc.13378. Online ahead of print.
dc.identifier.uri	http://doi.org/10.1111/jfbc.13378
dc.identifier.uri	https://hdl.handle.net/20.500.12619/71664
dc.description	PMID = 32729123
dc.relation.isversionof	10.1111/jfbc.13378
dc.rights	info:eu-repo/semantics/closedAccess
dc.title	Postharvest application of thiol compounds affects surface browning and antioxidant activity of fresh-cut potatoes
dc.type	article
dc.relation.journal	J Food Biochem
dc.identifier.doi	10.1111/jfbc.13378
dc.contributor.author	Cerit İ
dc.contributor.author	Pfaff A
dc.contributor.author	Ercal N
dc.contributor.author	Demirkol O.
dc.relation.publicationcategory	Makale - Uluslararası Hakemli Dergi