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Cysteine Protease Inhibitors Reduce Enzymatic Browning of Potato by Lowering the Accumulation of Free Amino Acids

https://doi.org/10.1021/acs.jafc.9b07541

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inferredcites →https://doi.org/10.1111/j.1365-313x.2005.02597.xopenalex-snapshot

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Additional file 1 of Identification of physiological and metabolic networks involved in postharvest browning of cigar tobacco leaves

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