Teravecharoenchai, J., Chalermchaiwat, P., Thuwapanichayanan และR. (2564). Principal Component Analysis Application on Nutritional, Bioactive Compound and Antioxidant Activities of Pigmented Dough Grain. Chiang Mai University Journal of Natural Sciences, 20(2), 1-10. https://www.scopus.com/inward/record.uri?eid=2-s2.0-85103334418&doi=10.12982%2fCMUJNS.2021.036&partnerID=40&md5=afc2174c51172f15da38d95abd8ee37b

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Teravecharoenchai, J., Chalermchaiwat, P., Thuwapanichayanan และR. "Principal Component Analysis Application on Nutritional, Bioactive Compound and Antioxidant Activities of Pigmented Dough Grain."Chiang Mai University Journal of Natural Sciences20 (2564): 1-10.

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Teravecharoenchai, J., Chalermchaiwat, P., Thuwapanichayanan และR. "Principal Component Analysis Application on Nutritional, Bioactive Compound and Antioxidant Activities of Pigmented Dough Grain." "Chiang Mai University Journal of Natural Sciences 20 (2): 1-10; 2564.

• RIS
• Bibtex
• Endnote
• TXT

Teravecharoenchai, J., Chalermchaiwat, P., Thuwapanichayanan และR. Principal Component Analysis Application on Nutritional, Bioactive Compound and Antioxidant Activities of Pigmented Dough Grain. Chiang Mai University Journal of Natural Sciences 2564; 20:1-10.

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• Bibtex
• Endnote
• TXT