Internal browning alleviation of Queen pineapple cv. �Sawi� under cold storage using salicylic acid or abscisic acid peduncle infiltration

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dc.contributor.authorPannipa Youryon
dc.contributor.authorSuriyan Supapvanich
dc.contributor.authorChalermchai Wongs-Aree
dc.date.accessioned2025-07-21T06:01:43Z
dc.date.issued2019-06-03
dc.identifier.doi10.1080/14620316.2019.1621684
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/8416
dc.subjectMalondialdehyde
dc.subjectBrowning
dc.subjectPhenylalanine ammonia-lyase
dc.subject.classificationPineapple and bromelain studies
dc.titleInternal browning alleviation of Queen pineapple cv. �Sawi� under cold storage using salicylic acid or abscisic acid peduncle infiltration
dc.typeArticle

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