A comparative study regrading traditional cooking processes in Northern Thailand influence phytochemical content, antioxidant capacity and inhibition of key enzyme activity in glutinous rice

ผู้วิจัย : Naritsara Phanthurat

สาขาวิชา : Nutrition & Dietetics

ฐานข้อมูล : https://www.sciencedirect.com/science/article/pii/S2666154323003277