TY  - BOOK
AU  - Preeyaporn Promjiam et al
TI  - Effect of Added Garcinia Fruit on Total Phenolic Compound Content, Antioxidant Properties and Quality Changes of the Southern Sour Curry Paste, Keang-hleung, during Storage
KW  - Computer science, information & general works
UR  - https://new.zodml.org/sites/default/files/2023-07/effect_of_added_garcinia_fruit_on_total_phenolic_compound_content_antioxidant_properties_and_quality_changes_of_the_southern_sour_curry_paste_keang-hleung_during_storage.pdf
ER  -