Physiological characteristics and volatile organic compound dynamics in bruising sweetpotatoes during short-term storage: Insights from GC-MS and GC-IMS.

Food Chem X · 2025 · PMC11994911 · PMID 40231127

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an increasing trendno p-value reported

2 , the rate of weight loss in sweetpotatoes showed an increasing trend during the storage period of all the treatments.

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