Effects of organic acids and salts on enzymatic browning inhibition of organic cos lettuce | ผลของกรดอินทรีย์และเกลือต่อการยับยั้งการเกิดปฏิกิริยาสีน้ำตาลที่เร่งด้วยเอนไซม์ในผักสลัดคอสอินทรีย์
2011
Aumaporn Arlai(Nakhon Pathom Rajabhat University, Nakhon Pathom (Thailand). Faculty of Sciences and Technology. Program of Food Science and Technology) | Sangdaw Nakpan(Nakhon Pathom Rajabhat University, Nakhon Pathom (Thailand). Faculty of Sciences and Technology. Program of Food Science and Technology) | Pramote Amma(Nakhon Pathom Rajabhat University, Nakhon Pathom (Thailand). Faculty of Sciences and Technology. Program of Food Science and Technology) | Suntraree Promdemitte(Nakhon Pathom Rajabhat University, Nakhon Pathom (Thailand). Faculty of Sciences and Technology. Program of Food Science and Technology)
AGROVOC Keywords
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