Sun B, Kongbangkerd T, Rojsuntornkitti K, Jittrepotch N. INFLUENCE OF pH AND EXTRACTION CONDITIONS ON ANTIOXIDANT PROPERTIES FROM PURPLE STICKY RICE (ORYZA SATIVA.L.GLUTINOSA). J microb biotech food sci [Internet]. 2018 Oct. 1 [cited 2026 Oct. 20];8(2):847-52. Available from: https://office2.jmbfs.org/index.php/JMBFS/article/view/8780