Tea Polyphenols Inhibit the Occurrence of Enzymatic Browning in Fresh-Cut Potatoes by Regulating Phenylpropanoid and ROS Metabolism.

Plants (Basel) · 2024 · PMC10781026 · PMID 38202433

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an increasing trendno p-value reported

As shown in Figure 3 d, the content of ferulic acid in all four experimental groups showed an increasing trend.

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