Quality characteristics of three varieties of banana as affected by calcium carbide induced ripening

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dc.contributor.authorDamian Laryea
dc.contributor.authorSuriyan Supapvanich
dc.contributor.authorPraphan Pinsirodom
dc.contributor.authorRachit Suwapanich
dc.contributor.authorSupeeraya Arsa
dc.contributor.authorJiraporn Sirison
dc.date.accessioned2026-05-08T19:19:28Z
dc.date.issued2024-6-27
dc.identifier.doi10.1007/s11694-024-02712-6
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/17025
dc.publisherJournal of Food Measurement & Characterization
dc.subjectBanana Cultivation and Research
dc.subjectPhytochemicals and Antioxidant Activities
dc.subjectBotanical Research and Applications
dc.titleQuality characteristics of three varieties of banana as affected by calcium carbide induced ripening
dc.typeArticle

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