Guan, Y.; Lu, S.; Sun, Y.; Zheng, X.; Wang, R.; Lu, X.; Pang, L.; Cheng, J.; Wang, L.
Tea Polyphenols Inhibit the Occurrence of Enzymatic Browning in Fresh-Cut Potatoes by Regulating Phenylpropanoid and ROS Metabolism. Plants 2024, 13, 125.
https://doi.org/10.3390/plants13010125
AMA Style
Guan Y, Lu S, Sun Y, Zheng X, Wang R, Lu X, Pang L, Cheng J, Wang L.
Tea Polyphenols Inhibit the Occurrence of Enzymatic Browning in Fresh-Cut Potatoes by Regulating Phenylpropanoid and ROS Metabolism. Plants. 2024; 13(1):125.
https://doi.org/10.3390/plants13010125
Chicago/Turabian Style
Guan, Yuge, Sainan Lu, Yan Sun, Xinrui Zheng, Run Wang, Xinghua Lu, Linjiang Pang, Jiyu Cheng, and Lei Wang.
2024. "Tea Polyphenols Inhibit the Occurrence of Enzymatic Browning in Fresh-Cut Potatoes by Regulating Phenylpropanoid and ROS Metabolism" Plants 13, no. 1: 125.
https://doi.org/10.3390/plants13010125
APA Style
Guan, Y., Lu, S., Sun, Y., Zheng, X., Wang, R., Lu, X., Pang, L., Cheng, J., & Wang, L.
(2024). Tea Polyphenols Inhibit the Occurrence of Enzymatic Browning in Fresh-Cut Potatoes by Regulating Phenylpropanoid and ROS Metabolism. Plants, 13(1), 125.
https://doi.org/10.3390/plants13010125
