Efficacy of Cysteine-Liposomes on Enzymatic Browning Inhibition, Oxidative Resilience, and Physicochemical Quality Preservation of Fresh-Cut ‘Fuji’ Apples

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dc.contributor.authorJanejira Phakawan
dc.contributor.authorMantharika Srichua
dc.contributor.authorVeerisa Prakobkit
dc.contributor.authorAmornrat Humthaisong
dc.contributor.authorPhirunrat Thaisamak
dc.contributor.authorKittikoon Torpol
dc.contributor.authorSuriyan Supapvanich
dc.date.accessioned2026-05-08T19:25:19Z
dc.date.issued2025-8-23
dc.identifier.doi10.1007/s11947-025-04010-5
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/20028
dc.publisherFood and Bioprocess Technology
dc.subjectPineapple and bromelain studies
dc.subjectPhytochemical compounds biological activities
dc.subjectHorticultural and Viticultural Research
dc.titleEfficacy of Cysteine-Liposomes on Enzymatic Browning Inhibition, Oxidative Resilience, and Physicochemical Quality Preservation of Fresh-Cut ‘Fuji’ Apples
dc.typeArticle

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