Direct analysis of anthocyanins-rich Mao fruit juice using sample dilution method based on chromophores/fluorophores of both cyanidin-3-glucoside and pelargonidin-3-glucoside

by Sripakdee, T., Mahachai, R., Chanthai, S
Published 2018

Determination of total phenolics and ascorbic acid related to an antioxidant activity and thermal stability of the Mao fruit juice

by Mahachai, R., Sriwicha, A., Chanthai, S., Sripakdee, T., Jansam, N.
Published 2016