Use of sodium metabisulfite and ascorbic acid as anti-browning agents in processed potatoes
Year: 2019
Type: article
Source: British Food Journal
Institution: Universidade Tecnológica Federal do Paraná
Language: English
Topic: Potato Plant Research
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2988077535