Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleApplication of citronella and rose hydrosols reduced enzymatic browning of fresh‐cut taro.AuthorsXiao, Yanhui; He, Jinming; Zeng, Jian; Yuan, Xiao; Zhang, Zhenming; Wang, BinPublicationJournal of Food Biochemistry, 2020, Vol 44, Issue 8, p1ISSN0145-8884Publication typeArticleDOI10.1111/jfbc.13283