Chuchird P. 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 Sci. Environ. J. [Internet]. 2018 Aug. 11 [cited 2024 Apr. 29];19(2):215-21. Available from: https://ph01.tci-thaijo.org/index.php/psru/article/view/99228