Reference Type | Journal (article/letter/editorial) |
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Title | Peroxidase properties of fresh-cut potato browning |
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Journal | IOP Conference Series: Materials Science and Engineering |
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Authors | Li, Ling | Author |
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Wu, Minming | Author |
Wang, Rongfang | Author |
Guo, Mei | Author |
Liu, Tieling | Author |
Year | 2018 (August 31) | Volume | 397 |
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Publisher | IOP Publishing |
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DOI | doi:10.1088/1757-899x/397/1/012115Search in ResearchGate |
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| Generate Citation Formats |
Mindat Ref. ID | 9802020 | Long-form Identifier | mindat:1:5:9802020:9 |
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GUID | 0 |
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Full Reference | Li, Ling, Wu, Minming, Wang, Rongfang, Guo, Mei, Liu, Tieling (2018) Peroxidase properties of fresh-cut potato browning. IOP Conference Series: Materials Science and Engineering, 397. 12115pp. doi:10.1088/1757-899x/397/1/012115 |
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Plain Text | Li, Ling, Wu, Minming, Wang, Rongfang, Guo, Mei, Liu, Tieling (2018) Peroxidase properties of fresh-cut potato browning. IOP Conference Series: Materials Science and Engineering, 397. 12115pp. doi:10.1088/1757-899x/397/1/012115 |
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In | (n.d.) IOP Conference Series: Materials Science and Engineering Vol. 397. IOP Publishing |
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