[1]
Limsuwan, T., Paekul, N., Thongtan, J. and Tangkanakul, P. 2017. Total phenolic compounds, antioxidant activity and nutritional values of sugar-free and reduced-fat milk-based ice cream enriched with selected herb ingredients. Asia-Pacific Journal of Science and Technology. 19, 4 (Apr. 2017), 515–525.