Meeprathom, D. N. N., Jongrattanavit, K. and 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. Bangkok, Thailand, 11(1), pp. 57–78. available at: https://li01.tci-thaijo.org/index.php/sdust/article/view/183796 (accessed: 29 August 2026).