Thermal processes improving antibrowning potential of mixed <i>Aloe vera</i> and pineapple core extract solution on browning inhibition of fresh_cut apples

Simple item page
dc.contributor.authorSirima Takeungwongtrakul
dc.contributor.authorSamart Sai_Ut
dc.contributor.authorThidarat Waraput
dc.contributor.authorSuriyan Supapvanich
dc.date.accessioned2025-07-21T06:07:38Z
dc.date.issued2022-08-24
dc.identifier.doi10.1111/ijfs.16036
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/11612
dc.subjectBrowning
dc.subjectAloe Vera
dc.subjectPasteurization
dc.subject.classificationPostharvest Quality and Shelf Life Management
dc.titleThermal processes improving antibrowning potential of mixed <i>Aloe vera</i> and pineapple core extract solution on browning inhibition of fresh_cut apples
dc.typeArticle

Files

Collections

All