1.
Limsuwan T, Paekul N, Thongtan J, Tangkanakul P. Total phenolic compounds, antioxidant activity and nutritional values of sugar-free and reduced-fat milk-based ice cream enriched with selected herb ingredients. Asia Pac J Sci Technol [internet]. 2017 Apr. 13 [cited 2026 Mar. 7];19(4):515-2. available from: https://so01.tci-thaijo.org/index.php/APST/article/view/82973