Formation of volatile flavor compounds in longkong during storage under controlled atmospheric condition combined with intermittent warming treatment | การเกิดสารระเหยให้กลิ่นรสในลองกองระหว่างการเก็บรักษาในสภาวะควบคุมบรรยากาศร่วมกับการสลับอุณหภูมิ
2014
Sarinya Sangkasanya(Prince of Songkla University. Hat Yai Campus, Songkhla (Thailand). Faculty of Agro-Industry. Department of Food Technology) | Mutita Meenune(Prince of Songkla University. Hat Yai Campus, Songkhla (Thailand). Faculty of Agro-Industry. Department of Food Technology)
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
85-88
Другие темы
Longkong; Aglaia dookkoo; Volatile flavor compounds; Intermittent warming; Controlled atmospheric condition
Язык
Английский
Примечание
Summaries (En, Th)
Тип
Summary; Non-Conventional
Корпоративный автор/ Групповой автор
The Agricultural Science Society of Thailand under the Patronage of His Majesty the King, Bangkok (Thailand)
2024-09-23
AGRIS AP
Поставщик данных
Эту запись предоставил Kasetsart University
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