1.
Jirattanarangsri W. The Effect of Traditional Thermal Cooking Processes on Anthocyanin, Total Phenolic Content, Antioxidant Activity and Glycemic Index in Purple Waxy Corn. FAB J [Internet]. 2018 Jul. 25 [cited 2024 May 5];6(3):154-66. Available from: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/123764