ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

ชื่อสามัญ : กะหล่ำประดับ (ornamental cut kale, ornamental leaved Kale)

ชื่อวิทยาศาสตร์ : Brassica oleracea var.acephala

ตระกูล : Brassicaceae

พบทั้งสิ้น 4 เรื่อง

• 1.Development of user-friendly software for design of modified atmosphere packaging for fresh and fresh-cut produce
  P.V. Mahajan, F.A.R. Oliveira, J.C. Montanez and J. Frias
  Innovative Food Science & Emerging Technologies, Volume 8, Issue 1, March 2007, Pages 84-92
• 2.Gibberellic acid on quality of ornamental cut kale
  A.C.R. Pinto, S.C. Mello, J.C.D. Oliveira, K. Minami, R.F. Oliveira, A.P. Jacomino
  ISHS Acta Horticulturae 755:403-408. 2007.
• 3.Effect of preliminary processing, method of drying and storage temperature on the level of antioxidants in kale (Brassica oleracea L. var. acephala) leaves
  Anna Korus
  LWT - Food Science and Technology,Volume 44, Issue 8, October 2011, Pages 1711-1716
• 4.Effect in the quality of intact and minimally processed leaves of collard greens stored at different temperatures
  Simões Adriano do N., Puiatti Mário, Salomão Luiz C.C., Mosquim, Paulo R. andPuschmann, Rolf
  Horticultura Brasileira, 28(1) p. 81-86, 2010.