Lu, Z.; Liu, N.; Li, W.; Guan, L.; Yao, G.; Zhang, H.; Hu, K.
Mechanism of H2S in Inhibiting the Senescence and Browning of Fresh-Cut Potatoes. Int. J. Mol. Sci. 2025, 26, 7785.
https://doi.org/10.3390/ijms26167785
AMA Style
Lu Z, Liu N, Li W, Guan L, Yao G, Zhang H, Hu K.
Mechanism of H2S in Inhibiting the Senescence and Browning of Fresh-Cut Potatoes. International Journal of Molecular Sciences. 2025; 26(16):7785.
https://doi.org/10.3390/ijms26167785
Chicago/Turabian Style
Lu, Zixu, Nannan Liu, Wanjie Li, Lisheng Guan, Gaifang Yao, Hua Zhang, and Kangdi Hu.
2025. "Mechanism of H2S in Inhibiting the Senescence and Browning of Fresh-Cut Potatoes" International Journal of Molecular Sciences 26, no. 16: 7785.
https://doi.org/10.3390/ijms26167785
APA Style
Lu, Z., Liu, N., Li, W., Guan, L., Yao, G., Zhang, H., & Hu, K.
(2025). Mechanism of H2S in Inhibiting the Senescence and Browning of Fresh-Cut Potatoes. International Journal of Molecular Sciences, 26(16), 7785.
https://doi.org/10.3390/ijms26167785