Effect of Heating Condition and pH on Stability of Total Phenolic Content and Antioxidant Activities of Samui (Micromelum minutum) Extract

Simple item page
dc.contributor.authorWanrada Krungkri
dc.contributor.authorVaripat Areekul
dc.date.accessioned2025-07-21T06:01:00Z
dc.date.issued2019-01-01
dc.identifier.doi10.5220/0009980801260132
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/8036
dc.subject.classificationFood Quality and Safety Studies
dc.titleEffect of Heating Condition and pH on Stability of Total Phenolic Content and Antioxidant Activities of Samui (Micromelum minutum) Extract
dc.typeArticle

Files

Collections

All