NILPRAPRUCK, P.; USAHA, T.; KAOKAEN, T. Browning inhibition and lipid peroxidation change of fresh-cut romaine lettuce by arginine treatment. Science, Engineering and Health Studies, [S. l.], v. 19, p. 25030003, 2025. DOI: 10.69598/sehs.19.25030003. Disponível em: https://li01.tci-thaijo.org/index.php/sehs/article/view/260415. Acesso em: 8 dec. 2025.