The impact of processing on in vitro bioactive compounds bioavailability and antioxidant activities in faba bean (Vicia faba L.) and azuki bean (Vigna angularis L.)
พ.ศ. 2557
Effects of extracting conditions on phenolic compounds and antioxidant activity from different grape processing byproducts
มหาวิทยาลัยนเรศวร พ.ศ. 2558
Effects of cooking time, temperature, and salt concentration on the phenolic content and antioxidant activity of selected edible mushrooms
พ.ศ. 2560
Total phenol and antioxidant activity of some fruits and their under-utilized parts