[1]
N. Wannaprom, P. Nasomjai, R. Inchan, C. Wangtan, and Y. Khanhuathon, “EFFECTS OF PROCESSING AND BREWING METHODS ON THE ANTIOXIDANT ACTIVITY AND NUTRITIONAL COMPOSITION OF DRAGON BLOOD TEA ”, PSRU J. Sci. Tech., vol. 11, no. 2, pp. 88–108, Aug. 2026.