WANNAPROM, N.; NASOMJAI, P.; INCHAN, R.; WANGTAN, C.; KHANHUATHON, Y. EFFECTS OF PROCESSING AND BREWING METHODS ON THE ANTIOXIDANT ACTIVITY AND NUTRITIONAL COMPOSITION OF DRAGON BLOOD TEA . PSRU Journal of Science and Technology, Phitsanulok, Thailand, v. 11, n. 2, p. 88–108, 2026. Disponível em: https://ph01.tci-thaijo.org/index.php/Scipsru/article/view/262491. Acesso em: 15 sep. 2026.