Relatively low concentration of cardamon oil vapour for controlling enzymatic browning and maintaining the quality of rambutans-Reference-Cited by-同舟云学术

Relatively low concentration of cardamon oil vapour for controlling enzymatic browning and maintaining the quality of rambutans

Published:2023-06 Issue: Volume:182 Page:114832
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Chaidech Pailin,Matan Narumol^ORCID

Funder

Walailak University

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Rambutan (Nephelium lappaceum L.): A potential fruit for industrial use, serving nutraceutical, livelihood interests and enhancing climate resilience;Bhattacharjee;South African Journal of Botany,2022

2. Comparison of phenolic content and antioxidant capacity of red and yellow onions;Cheng;Czech Journal of Food Sciences,2013

3. Analysis on quality differences associated with metabolomics of rambutan during different temperature storage;Deng;Food Chemistry: Molecular Sciences,2021

4. Natural-based antioxidant extracts as potential mitigators of fruit browning;Dias;Antioxidants,2020

5. Anti-microbial, anti-browning and anti-mycotoxigenic activities of some essential oil extracts in apple juice;Eissa;Polish Journal of Food and Nutrition Sciences,2008

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