รหัสดีโอไอ 10.14456/kaj.2022.110
Creator Kittaporn Rumjuankiat
Title Study on the amount of pectin in fermented vinegar from banana (Musa sapientum L.) peel at various ripening stages
Publisher Faculty of Agriculture
Publication Year 2022
Journal Title Khon Kaen Agriculture Journal
Journal Vol. 50
Journal No. 5
Page no. 1317-1326
Keyword vinegar, banana peel, pectin
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Kittaporn Rumjuankiat. (2022) Study on the amount of pectin in fermented vinegar from banana (Musa sapientum L.) peel at various ripening stages. Khon Kaen Agriculture Journal, 50(5), 1317-1326.
Kittaporn Rumjuankiat. "Study on the amount of pectin in fermented vinegar from banana (Musa sapientum L.) peel at various ripening stages". Khon Kaen Agriculture Journal 50 (2022):1317-1326.
Kittaporn Rumjuankiat. Study on the amount of pectin in fermented vinegar from banana (Musa sapientum L.) peel at various ripening stages. Faculty of Agriculture:ม.ป.ท. 2022.