Comparison of 1-MCP Microbubble Immersion and Fumigation on Maintaining Quality and Antioxidant Properties of 'Hom Thong' banana

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dc.contributor.authorFernando, H.R.P.
dc.contributor.authorSrilaong, V.
dc.contributor.authorPongprasert, N.
dc.date.accessioned2021-09-07T03:55:45Z
dc.date.available2021-09-07T03:55:45Z
dc.date.issued2014
dc.identifier.citationAnnals of the Sri Lanka Department of Agriculture, 16:p.143-153
dc.identifier.urihttps://dl-doa.nsf.gov.lk/handle/1/3412
dc.publisherDepartment of Agriculture:Peradeniya
dc.subjectFood
dc.subject1- MCP
dc.subjectAntioxidant
dc.subjectBanana
dc.subjectHom thong
dc.subjectMicrobubble
dc.titleComparison of 1-MCP Microbubble Immersion and Fumigation on Maintaining Quality and Antioxidant Properties of 'Hom Thong' banana
dc.typeArticle

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