1.The Effect of Steaming and Fermentation on Nutritive Values, Antioxidant Activities, and Inhibitory Properties of Tea Leaves

作　　者：Chaowanee Chupeerach ;Amornrat Aursalung ;Thareerat Watcharachaisoponsiri 等

出　　处：Foods. 2021 ;10(1):117.doi:10.3390/foods10010117

出版社：MDPI Publishing

文章 ID：258538596

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2.Development of Healthy Snack from Sa-med Mushroom (Boletus griseipurpureus Corner)

作　　者：Chanakan KHEMTHONG ;Rungrat CHAMCHAN ;Uthaiwan SUTTISUNSANEE 等

出　　处：Walailak Journal of Science and Technology (WJST). 2020 ;17(11):1157-1167.

出版社：Institute of Research and Development, Walailak University.

文章 ID：1029113145

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3.Influence of Plant Origins and Seasonal Variations on Nutritive Values, Phenolics and Antioxidant Activities of Adenia viridiflora Craib., an Endangered Species from Thailand

作　　者：Werawat Wannasaksri ;Piya Temviriyanukul ;Amornrat Aursalung 等

出　　处：Foods. 2021 ;10(11).doi:10.3390/foods10112799

出版社：MDPI Publishing

文章 ID：1036376578

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4.Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures of Lactiplantibacillus plantarum and Saccharomyces cerevisiae

作　　者：Ramita Supasil ;Uthaiwan Suttisansanee ;Chalat Santivarangkna 等

出　　处：Foods. 2022 ;11(14).doi:10.3390/foods11142071

出版社：MDPI Publishing

文章 ID：1038851629

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