X, C., P, F., Z, L., X, L., J, L., W, L., . . . L, Z. (2026). Inhibition of maltol on enzymatic browning in potato: Combined effects on PPO activity, substrate biosynthesis, and oxidative stress. Food chemistry, 525(Pt 1), 150335. https://doi.org/10.1016/j.foodchem.2026.150335
Παραπομπή σε μορφή Chicago (17η εκδ.)X, Chang, Fan P, Liang Z, Lu X, Liu J, Liu W, Zhang X, Jiao S, και Zhou L. "Inhibition of Maltol on Enzymatic Browning in Potato: Combined Effects on PPO Activity, Substrate Biosynthesis, and Oxidative Stress." Food Chemistry 525, no. Pt 1 (2026): 150335. https://doi.org/10.1016/j.foodchem.2026.150335.
Παραπομπή σε μορφή MLA (9th εκδ.)X, Chang, et al. "Inhibition of Maltol on Enzymatic Browning in Potato: Combined Effects on PPO Activity, Substrate Biosynthesis, and Oxidative Stress." Food Chemistry, vol. 525, no. Pt 1, 2026, p. 150335, https://doi.org/10.1016/j.foodchem.2026.150335.