MINI REVIEW
Published on 25 Feb 2025
The membrane may be a key factor influencing browning: a mini review on browning mechanisms of fresh-cut fruit and vegetables from a multi-omics perspective
doi 10.3389/fnut.2025.1534594
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- Frontiers in Nutrition
- Nutrition and Food Science Technology
- Research Topics
- Multi-omics Perspective in the Browning Mechanisms of Fresh-Cut Agricultural Products
Multi-omics Perspective in the Browning Mechanisms of Fresh-Cut Agricultural Products
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