PARNSAKHORN, S.; LANGKAPIN, J.; MUANGRAT, R. Effect of Freezing on the Stability of GABA and Anthocyanin Content of Cooked Germinated. Journal of Applied Research on Science and Technology (JARST), [S. l.], v. 18, n. 1, p. 1–13, 2019. DOI: 10.14456/rj-rmutt.2019.1. Disponível em: https://ph01.tci-thaijo.org/index.php/rmutt-journal/article/view/154908. Acesso em: 24 apr. 2024.