THAIWONG, N. Drying temperature of corn silk tea: physical properties, total phenolic content, antioxidant activity and flavonoid content. Food and Applied Bioscience Journal, [S. l.], v. 8, n. 3, p. 38–48, 2020. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/240063. Acesso em: 28 apr. 2024.