Chiang Mai Journal of Science, Faculty of Science, Chiang Mai University

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and Author: Sang Moo Kim (Result: 3 Manuscripts)

Influence of Calcium Salts on Quality and Microstructure of Minimally-processed Litchi Fruit
page: 46 - 61
Author:Putkrong Phanumong, Sang Moo Kim, Jurmkwan Sangsuwan, Noppol Leksawasdi and Nithiya Rattanapanone
Vol.46 No.1 (January 2019) View: 496 Download:217

Antioxidant, Anti-tyrosinase and Immunomodulatory Activities of the Enzymatic Boiled Venus Clam Hydrolysate
page: 249 - 262
Author:Chanutchamon Sutthiwanjampa and Sang Moo Kim
Vol.45 No.1 (January 2018) View: 488 Download:227

Combined Effect of Calcium Chloride and Modified Atmosphere Packaging on Texture and Quality of Minimally-Processed Litchi Fruit
page: 556 - 569
Author:Putkrong Punumong [a], Sang Moo Kim [b], Jurmkwan Sangsuwan [a] and Nithiya Rattanapanone [a,c]*
Vol.43 No.3 (APRIL 2016) View: 498 Download:136