Effect of high carbondioxide pressure on some biochemical changes of longan 'Daw' fruit
Effect of high carbondioxide on pericarp polyphenol oxidase (PPO) activity, titrable acids (TA), pH and reducing sugars of the aril of longan cv. Daw fruit was study. The fruit were treated with high CO2pressure of 2 kg/cm2for 1 and 2 hr and non-treated. The treated and non-treated fruit were packed...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | Book Series |
| منشور في: |
2018
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=78650894340&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/50426 |
| الوسوم: |
إضافة وسم
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| المؤسسة: | Chiang Mai University |