Effect of ripening stage and vacuum pressure on vacuum impregnated mango 'Chok Anan'
© All Rights Reserved. Mango is a climacteric fruit that has attractive color, delicious taste and provides high contents of ascorbic acid and phenolic compounds. In the current study, mango 'Chok Anan' at different ripening stages was subjected to a vacuum impregnation process at various...
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| Main Authors: | , |
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| Format: | Journal |
| Published: |
2017
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| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84964613618&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/42225 |
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| Institution: | Chiang Mai University |