Dr. Nay Yee Nyunt Oo
PhD in Industrial Chemistry, University of Yangon
Extraction of Essential Oils, Food Processing and Preservation, Controlling the Enzymatic Browning
E mail Address
- Nay Yee Nyunt Oo, Nilar and Khin Mar Myint (2012) “A Study on the Factors Influence the Inhibition of Browning in Some Potato Products”, East Yangon University Research Journal, Vol. 4, No. 1, pp. 86-87.
- Nay Yee Nyunt Oo (2020) “Investigation on Hydro-distillation Methods Efficiency for Essential Oil from Betel Leaves”, East Yangon University Research Journal, Vol. 7, No. 2, pp. 86-87.
- Nay Yee Nyunt Oo, Shwe Zin Mon and Soe Soe Than (2020) “Observation on Preservative Action of Betel Leaves Essential Oil in Peel-off Facial Mask”, Journal of Myanmar Academy of Arts and Science, Vol. XVIII (1C), pp. 217-228.