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Phenolic composition and antioxidant activity of Thai and Eri silk sericins.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 389, doi. 10.1007/s10068-012-0050-0
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- Article
HS-SPME-GC-MS analysis of volatile aromatic compounds in alcohol related beverages made with mulberry fruits.
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- Food Science & Biotechnology, 2011, v. 20, n. 4, p. 1021, doi. 10.1007/s10068-011-0140-4
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- Article
Screening of Probiotic Lactic Acid Bacteria Isolated from Fermented Pak-Sian for Use as a Starter Culture.
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- Current Microbiology, 2021, v. 78, n. 7, p. 2695, doi. 10.1007/s00284-021-02521-w
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- Article
Phenolic composition and antioxidant activity of white mulberry ( Morus alba L.) fruits.
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- International Journal of Food Science & Technology, 2013, v. 48, n. 5, p. 934, doi. 10.1111/ijfs.12044
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- Article
Evaluation of bioactivities and phenolic contents of wild edible mushrooms from northeastern Thailand.
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- Food Science & Biotechnology, 2018, v. 27, n. 1, p. 193, doi. 10.1007/s10068-017-0237-5
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- Article
Cytotoxicity of Lactobacillus plantarum KK518 Isolated from Pak-Sian Dong (Thai Fermented Gynandropsis pentaphylla DC.) Against HepG2, MCF-7 and HeLa Cancer Cells.
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- Pharmacognosy Journal, 2020, v. 12, n. 5, p. 1050, doi. 10.5530/pj.2020.12.148
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- Article