Effectiveness of sodium hypochlorite, peroxyacetic acid and peroxycitric acid in reducing microorganisms on the surface of fresh whole litchi fruit and its arils

by Phanumong P., Rattanapanone N., Haewsungcharern M.
Published 2014

Physiological changes of fruit and vegetable carving

by Suwannarak J., Phanumong P., Rattanapanone N.
Published 2014

The Improvement of Texture and Quality of Minimally Processed Litchi Fruit Using Various Calcium Salts

by Phanumong P., Sangsuwan J., Kim S., Rattanapanone N.
Published 2017