Combined application of pineapple core extract and Aloe vera gel for browning inhibition and quality preservation of fresh-cut ‘Nam Dok Mai’ mangoes
- DOI
- 10.1016/j.fochx.2026.104571
- Published
- 2026-10
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104571,
title = {Combined application of pineapple core extract and Aloe vera gel for browning inhibition and quality preservation of fresh-cut ‘Nam Dok Mai’ mangoes},
author = {Nichapat Keawmanee and Chairat Techavuthiporn and Xiaoyu Suo and Panida Boonyaritthongchai and Suriyan Supapvanich},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104571},
url = {https://doi.org/10.1016/j.fochx.2026.104571}
}RIS
TY - JOUR TI - Combined application of pineapple core extract and Aloe vera gel for browning inhibition and quality preservation of fresh-cut ‘Nam Dok Mai’ mangoes AU - Nichapat Keawmanee AU - Chairat Techavuthiporn AU - Xiaoyu Suo AU - Panida Boonyaritthongchai AU - Suriyan Supapvanich PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104571 UR - https://doi.org/10.1016/j.fochx.2026.104571 ER -
APA
Keawmanee, N., Techavuthiporn, C., Suo, X., Boonyaritthongchai, P., & Supapvanich, S. (2026). Combined application of pineapple core extract and Aloe vera gel for browning inhibition and quality preservation of fresh-cut ‘Nam Dok Mai’ mangoes. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104571
Source records
- crossref · retrieved 2026-11-10T11:15:10.426Z