Glutamic acid can prevent the browning of fresh-cut potatoes by inhibiting PPO activity and regulating amino acid metabolism

MLA

Zunyang Song, et al. “Glutamic Acid Can Prevent the Browning of Fresh-Cut Potatoes by Inhibiting PPO Activity and Regulating Amino Acid Metabolism.” LWT, vol. 180, Apr. 2023, p. 114735. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........c207296295b87c5ad2a0194eb1498227&authtype=sso&custid=ns315887.

APA

Zunyang Song, Jin Qiao, Dandan Tian, Mei Dai, Qinghua Guan, Yuan He, Pei Liu, & Jingying Shi. (2023). Glutamic acid can prevent the browning of fresh-cut potatoes by inhibiting PPO activity and regulating amino acid metabolism. LWT, 180, 114735.

Chicago

Zunyang Song, Jin Qiao, Dandan Tian, Mei Dai, Qinghua Guan, Yuan He, Pei Liu, and Jingying Shi. 2023. “Glutamic Acid Can Prevent the Browning of Fresh-Cut Potatoes by Inhibiting PPO Activity and Regulating Amino Acid Metabolism.” LWT 180 (April): 114735. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........c207296295b87c5ad2a0194eb1498227&authtype=sso&custid=ns315887.