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关键词
书目信息
页码
189-192
其它主题
Organic cos lettuce
语言
泰国
注释
Summaries (En, Th)
类型
Summary; Non-Conventional
团体作者
The Agricultural Science Society of Thailand under the Patronage of His Majesty the King, Bangkok (Thailand)
2022-02-15
AGRIS AP