1.
Yingsanga P. IMPACTS OF ASCORBIC ACID AND CITRIC ACID ON REDUCING BROWNING OF READY TO COOK CHILI. PRRJ(Sci&Tech) [internet]. 2020 Jan. 31 [cited 2026 Sep. 10];15(2):172-84. available from: https://li01.tci-thaijo.org/index.php/PRRJ_Scitech/article/view/230703