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Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/7881
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dc.contributor.authorPhanlop Boonputhen_US
dc.date.accessioned2014-09-17T07:41:20Z-
dc.date.available2014-09-17T07:41:20Z-
dc.date.issued2007en_US
dc.identifier.govdocTh 613.286 P535Aen_US
dc.identifier.urihttp://search.lib.cmu.ac.th/search/?searchtype=.&searcharg=b1418996en_US
dc.identifier.urihttp://cmuir.cmu.ac.th/handle/6653943832/7881-
dc.language.isoengen_US
dc.publisherChiang Mai : Graduate School, Chiang Mai University, 2007en_US
dc.subjectAntioxidantsen_US
dc.subjectFood Technologyen_US
dc.subjectFunctional foodsen_US
dc.titleAntioxidant stability of noni fruit juices during processing and storage = ความคงตัวของสารต้านอนุมูลอิสระของน้ำลูกยอในระหว่างกระบวนการแปรรูปและการเก็บรักษา / Phanlop Boonputhen_US
dc.typeIndependent studyen_US
Appears in Collections:AGRO: Independent Study (IS)

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