1.
Liangpanth T, Sasanatayart R. Effect of Thermal Treatments on Antioxidant Properties of Pumpkin Flesh and Their Stability during in-vitro Gastrointestinal Digestion. FAB J [internet]. 2019 Mar. 8 [cited 2026 Sep. 23];7(3):118-30. available from: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/176790