Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/50484
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dc.contributor.authorRatiporn Haruenkiten_US
dc.contributor.authorSumitra Poovarodomen_US
dc.contributor.authorSuchada Vearasilpen_US
dc.contributor.authorJacek Namiesniken_US
dc.contributor.authorMagda Sliwka-Kaszynskaen_US
dc.contributor.authorYong Seo Parken_US
dc.contributor.authorBuk Gu Heoen_US
dc.contributor.authorJa Yong Choen_US
dc.contributor.authorHong Gi Jangen_US
dc.contributor.authorShela Gorinsteinen_US
dc.date.accessioned2018-09-04T04:41:29Z-
dc.date.available2018-09-04T04:41:29Z-
dc.date.issued2010-04-01en_US
dc.identifier.issn03088146en_US
dc.identifier.other2-s2.0-70449519179en_US
dc.identifier.other10.1016/j.foodchem.2009.09.091en_US
dc.identifier.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=70449519179&origin=inwarden_US
dc.identifier.urihttp://cmuir.cmu.ac.th/jspui/handle/6653943832/50484-
dc.subjectAgricultural and Biological Sciencesen_US
dc.subjectChemistryen_US
dc.titleCorrigendum to "Comparison of bioactive compounds, antioxidant and antiproliferative activities of Mon Thong durian during ripening" [Food Chemistry 118 (2009) 540-547] (DOI:10.1016/j.foodchem.2009.05.029)en_US
dc.typeJournalen_US
article.title.sourcetitleFood Chemistryen_US
article.volume119en_US
article.stream.affiliationsKing Mongkut's Institute of Technology Ladkrabangen_US
article.stream.affiliationsChiang Mai Universityen_US
article.stream.affiliationsPolitechnika Gdanskaen_US
article.stream.affiliationsMokpo National Universityen_US
article.stream.affiliationsNaju Foundation of Natural Dyeing Cultureen_US
article.stream.affiliationsJeonnam Provincial Collegeen_US
article.stream.affiliationsHebrew University of Jerusalemen_US
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