Chairat Techvuthiporn; Panida Boonyaritthongchai; ชัยรัตน์ เตชวุฒิพร; พนิดา บุญฤทธิ์ธงไชย
(2016)
The effects of different anti-browning compounds (ascorbic acid, citric acid, L-cysteine and glutathione) on L*-value, hue angle, brown scores and brown pigments of fresh-cut mangoes cv. ‘Nam Dok Mai’ were investigated at ...