Attribution
Non-Commercial
No Derivative Works
Thanyada Rungrotmongkol. 2016. Solubility enhancement of flavonoids extracted from Thai herbs and fruits by complexation with the natural and modified cyclodextrins. Bangkok:Chulalongkorn University;
Thanyada Rungrotmongkol. (2016) Solubility enhancement of flavonoids extracted from Thai herbs and fruits by complexation with the natural and modified cyclodextrins (รายงานผลงานวิจัย). Chulalongkorn University:Bangkok.
Thanyada Rungrotmongkol. Solubility enhancement of flavonoids extracted from Thai herbs and fruits by complexation with the natural and modified cyclodextrins. Bangkok:Chulalongkorn University, 2016.
Thanyada Rungrotmongkol. (2016) Solubility enhancement of flavonoids extracted from Thai herbs and fruits by complexation with the natural and modified cyclodextrins (รายงานผลงานวิจัย). Chulalongkorn University:Bangkok.
