JIRATTANARANGSRI, W. The Effect of Traditional Thermal Cooking Processes on Anthocyanin, Total Phenolic Content, Antioxidant Activity and Glycemic Index in Purple Waxy Corn. Food and Applied Bioscience Journal, [S. l.], v. 6, n. 3, p. 154–166, 2018. DOI: 10.14456/fabj.2018.14. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/123764. Acesso em: 5 may. 2024.