Influence of Plasma-Activated Γ-Aminobutyric Acid on Tissue Browning and Water Migration in Fresh-Cut Potato During Storage

Dandan Zhou, Tian Yang,Qiang Liu,Xiaodong Chen,Kaiping Cong,Tingting Li,Caie Wu,Gongjian Fan,Bariami Wafae,Xiaojing Li

Food Bioscience（2023）

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关键词
Plasma-activated gamma-aminobutyric acid,Enzymatic browning,Water loss,Fresh-cut potatoes
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