Hai, L. H., & Uthaibutra, J. (2018). Effect of fruit dipping in sodium hypochlorite and oxalic acid then coating in bees-carnauba mixed wax on peel browning and decay of Vietnamese longan fruit.

Hai, Le Ha, و Jamnong Uthaibutra. Effect of Fruit Dipping in Sodium Hypochlorite and Oxalic Acid Then Coating in Bees-carnauba Mixed Wax On Peel Browning and Decay of Vietnamese Longan Fruit. 2018.

Hai, Le Ha, و Jamnong Uthaibutra. Effect of Fruit Dipping in Sodium Hypochlorite and Oxalic Acid Then Coating in Bees-carnauba Mixed Wax On Peel Browning and Decay of Vietnamese Longan Fruit. 2018.