KRABOUN, K.; PHANUMONG, P.; TOCHAMPA, W.; JITTREPOTCH, N.; ROJSUNTORNKITTI, K.; CHATDAMRONG, W.; KONGBANGKERD, T. IMPACT OF IN VITRO DIGESTION PHASES ON ANTIOXIDANT PROPERTIES OF MONASCAL WAXY CORN FROM 2-STEP FERMENTATION. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 7, n. 5, p. 454–456, 2018. DOI: 10.15414/jmbfs.2018.7.5.454-456. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8709. Acesso em: 13 sep. 2026.