Comparative Analysis of Antioxidant Compounds and Antioxidative Properties of Thai Indigenous Rice: Effects of Rice Variety and Processing Condition
Pijug Summpunn(Walailak University), Manat Chaijan(Walailak University), Ling‐Zhi Cheong(Ningbo University), Worawan Panpipat(Walailak University), Phuangthip Bhoopong(Walailak University), Supranee Manurakchinakorn(Walailak University)
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