Sartjin Peerajan. 2006. Factors affecting antioxidant capacity and polyphenol content of lactic acid beverages fermented with Lactobacillus spp. and Phyllanthus emblica Linn. Field of Study Pharmaceutical Sciences, Chiang Mai University;
Sartjin Peerajan. (2006) Factors affecting antioxidant capacity and polyphenol content of lactic acid beverages fermented with Lactobacillus spp. and Phyllanthus emblica Linn. . Chiang Mai University/Chiang Mai.
Sartjin Peerajan. Factors affecting antioxidant capacity and polyphenol content of lactic acid beverages fermented with Lactobacillus spp. and Phyllanthus emblica Linn. . Chiang Mai:Chiang Mai University, 2006.
Sartjin Peerajan. (2006) Factors affecting antioxidant capacity and polyphenol content of lactic acid beverages fermented with Lactobacillus spp. and Phyllanthus emblica Linn. . Chiang Mai University/Chiang Mai.