Chuchird, Pornpachen. “EFFECTS OF COOKING ON ANTIOXIDANT PROPERTIES IN BLACK GLUTINOUS RICE (ORYZA SATIVA L. CV. SHAW MAI PAI 49): EFFECTS OF COOKING ON ANTIOXIDANT PROPERTIES IN BLACK GLUTINOUS RICE (ORYZA SATIVA L. CV. SHAW MAI PAI 49)”. Life Sciences and Environment Journal 19, no. 2 (August 11, 2018): 215–221. Accessed April 25, 2024. https://ph01.tci-thaijo.org/index.php/psru/article/view/99228.