Retarding Changes of Postharvest Qualities of Sweet Basil (<i>Ocimum basilicum</i> Linn.) by Vapor-Phase Vinegar

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dc.contributor.authorKanokporn Changsawake
dc.contributor.authorWarawut Krusong
dc.contributor.authorChamroon Laosinwattana
dc.contributor.authorMontinee Teerarak
dc.date.accessioned2025-07-21T05:58:21Z
dc.date.issued2017-06-12
dc.identifier.doi10.1080/10496475.2017.1329176
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/6557
dc.subjectSweet Basil
dc.subject.classificationPhytochemicals and Antioxidant Activities
dc.titleRetarding Changes of Postharvest Qualities of Sweet Basil (<i>Ocimum basilicum</i> Linn.) by Vapor-Phase Vinegar
dc.typeArticle

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