[1]
Pumriw, S., Kamjijam, B., Sangsopha, J. and Pranil, T. 2025. The Bioactive Composition, Antioxidant, and Antimicrobial Properties of Pink-Purple Edible Flowers in Thailand. Journal of Food Health and Bioenvironmental Science. 18, 2 (Aug. 2025), 102–111.