Synergistic anti-browning effects of short-term high oxygen pre-stimulation and supercooled storage on fresh-cut potatoes by regulating polyphenol biosynthesis and membrane lipid oxidation

Xuejin Li, Shenghu Luo, Jianduo Shen, C. Li, Wuernisha Kadeer, Lan Chen, Xihong Li, Yuqian Jiang, Yao Tang