Effects of Salicylic Acid Incorporated with Lukewarm Water Dips on the Quality and Bioactive Compounds of Rambutan Fruit (Nephelium lappaceum L.)

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dc.contributor.authorSuriyan Supapvanich
dc.date.accessioned2025-07-21T05:55:34Z
dc.date.issued2015-01-01
dc.identifier.doi10.12982/cmujns.2015.0069
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/4976
dc.subjectRambutan
dc.subject.classificationPostharvest Quality and Shelf Life Management
dc.titleEffects of Salicylic Acid Incorporated with Lukewarm Water Dips on the Quality and Bioactive Compounds of Rambutan Fruit (Nephelium lappaceum L.)
dc.typeArticle

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