Ahmed, R.F. et al. 2025. Inhibition of Enzymatic Browning and Oxidation in Pineapple Fruit by Different Thermal and Non-Thermal Techniques. Indus Journal of Bioscience Research. 3, 9 (Sep. 2025), 382–396. DOI:https://doi.org/10.70749/ijbr.v3i9.2645.