©2013 National Research Council of Thailand
Pitchaon Maisuthisakul. 2011. Effect of cooking on antioxidant capacity and phenolic compound from various rice cultivars. Bangkok:School of Science and Technology University of the Thai Chamber of Commerce;
Pitchaon Maisuthisakul. (2011) Effect of cooking on antioxidant capacity and phenolic compound from various rice cultivars (รายงานผลงานวิจัย). School of Science and Technology University of the Thai Chamber of Commerce:Bangkok.
Pitchaon Maisuthisakul. Effect of cooking on antioxidant capacity and phenolic compound from various rice cultivars. Bangkok:School of Science and Technology University of the Thai Chamber of Commerce, 2011.
Pitchaon Maisuthisakul. (2011) Effect of cooking on antioxidant capacity and phenolic compound from various rice cultivars (รายงานผลงานวิจัย). School of Science and Technology University of the Thai Chamber of Commerce:Bangkok.