1.
Bumrungsart N, Duangmal K. Optimization of Enzymatic Hydrolysis Condition for Producing Black Gram Bean (Vigna mungo) Hydrolysate with High Antioxidant Activity. FAB J [Internet]. 2019 Mar. 8 [cited 2024 May 4];7(3):105-17. Available from: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/176788