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Kittibunchakul S, Kemsawasd V, Hudthagosol C, Sanporkha P, Sapwarobol S, Suttisansanee U. The Effects of Different Roasting Methods on the Phenolic Contents, Antioxidant Potential, and In Vitro Inhibitory Activities of Sacha Inchi Seeds. Foods. 2023; 12(22):4178. https://doi.org/10.3390/foods12224178

Kittibunchakul, Suwapat, Varongsiri Kemsawasd, Chatrapa Hudthagosol, Promluck Sanporkha, Suwimol Sapwarobol, and Uthaiwan Suttisansanee. 2023. "The Effects of Different Roasting Methods on the Phenolic Contents, Antioxidant Potential, and In Vitro Inhibitory Activities of Sacha Inchi Seeds" Foods 12, no. 22: 4178. https://doi.org/10.3390/foods12224178

Kittibunchakul, S., Kemsawasd, V., Hudthagosol, C., Sanporkha, P., Sapwarobol, S., & Suttisansanee, U. (2023). The Effects of Different Roasting Methods on the Phenolic Contents, Antioxidant Potential, and In Vitro Inhibitory Activities of Sacha Inchi Seeds. Foods, 12(22), 4178. https://doi.org/10.3390/foods12224178