Meeprathom, D. N. N., Jongrattanavit, K., & Kooprasertying, D. P. (2018). Proximate Compositions, Phenolic Compounds, Antioxidant Capacity and Antibacterial Activity of Chulta (Dillenia indica Linn.) Fruits: Effects of Maturity Stage and Extraction Solvent. Journal of Food Health and Bioenvironmental Science, 11(1), 57–78. retrieved from https://li01.tci-thaijo.org/index.php/sdust/article/view/183796