Efficacy of hot water on browning reduction of fresh-cut mango cv. Nam Dok Mai | ประสิทธิภาพของการจุ่มน้ำร้อนต่อการลดการเกิดสีน้ำตาลของเนื้อมะม่วงสุกพันธุ์น้ำดอกไม้ตัดแต่งพร้อมบริโภค
2019
Nichapat Keawmanee(King Mongkut's University of Technology Thonburi. Bangkhuntien Campus, Bangkok (Thailand). School of Bioresources and Technology. Division of Postharvest Technology) | Mantana Buanong(King Mongkut's University of Technology Thonburi. Bangkhuntien Campus, Bangkok (Thailand). School of Bioresources and Technology. Division of Postharvest Technology) | Panida Boonyaritthongchai(King Mongkut's University of Technology Thonburi. Bangkhuntien Campus, Bangkok (Thailand). School of Bioresources and Technology. Division of Postharvest Technology)
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