CHAOVANALIKIT, A.; NUDNIM, P.; MINGYAI, S.; KETJARUT, S.; POTAROS, T.; PREMPIYAKIT, W. The Effect of Heating Method on Phenolic and Flavonoid Content and Antioxidant Activity of Velvet Bean (Mucuna pruriens var. utilis). Journal of Food Technology, Siam University, [S. l.], v. 19, n. 2, p. 77–86, 2024. Disponível em: https://li01.tci-thaijo.org/index.php/JFTSU/article/view/263121. Acesso em: 26 aug. 2026.