Fang, R.; Wei, X.; Qu, Q.; Rao, P.; Liu, S.
Combined Vacuum and Ascorbic Acid Treatment Enhances Texture and Antioxidant Capacity in Fresh-Cut Potatoes: Transcriptomic Elucidation of Glutathione Metabolism Mechanisms. Foods 2026, 15, 35.
https://doi.org/10.3390/foods15010035
AMA Style
Fang R, Wei X, Qu Q, Rao P, Liu S.
Combined Vacuum and Ascorbic Acid Treatment Enhances Texture and Antioxidant Capacity in Fresh-Cut Potatoes: Transcriptomic Elucidation of Glutathione Metabolism Mechanisms. Foods. 2026; 15(1):35.
https://doi.org/10.3390/foods15010035
Chicago/Turabian Style
Fang, Ronghui, Xinyi Wei, Qi Qu, Pingfan Rao, and Shutao Liu.
2026. "Combined Vacuum and Ascorbic Acid Treatment Enhances Texture and Antioxidant Capacity in Fresh-Cut Potatoes: Transcriptomic Elucidation of Glutathione Metabolism Mechanisms" Foods 15, no. 1: 35.
https://doi.org/10.3390/foods15010035
APA Style
Fang, R., Wei, X., Qu, Q., Rao, P., & Liu, S.
(2026). Combined Vacuum and Ascorbic Acid Treatment Enhances Texture and Antioxidant Capacity in Fresh-Cut Potatoes: Transcriptomic Elucidation of Glutathione Metabolism Mechanisms. Foods, 15(1), 35.
https://doi.org/10.3390/foods15010035