Potato Res.
 2024
DOI: 10.1007/s11540-024-09756-7
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Edible Coating with Encapsulated Antimicrobial and Antibrowning Agents via the Emerging Electrospinning Process and the Conventional Spray Drying: Effect on Quality and Shelf Life of Fresh-Cut Potatoes

Zoi Tsakiri-Mantzorou,
Christina Drosou,
Alexandra Mari
et al.
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