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Chupeerach C, Aursalung A, Watcharachaisoponsiri T, Whanmek K, Thiyajai P, Yosphan K, Sritalahareuthai V, Sahasakul Y, Santivarangkna C, Suttisansanee U. The Effect of Steaming and Fermentation on Nutritive Values, Antioxidant Activities, and Inhibitory Properties of Tea Leaves. Foods. 2021; 10(1):117. https://doi.org/10.3390/foods10010117

Chupeerach, Chaowanee, Amornrat Aursalung, Thareerat Watcharachaisoponsiri, Kanyawee Whanmek, Parunya Thiyajai, Kachakot Yosphan, Varittha Sritalahareuthai, Yuraporn Sahasakul, Chalat Santivarangkna, and Uthaiwan Suttisansanee. 2021. "The Effect of Steaming and Fermentation on Nutritive Values, Antioxidant Activities, and Inhibitory Properties of Tea Leaves" Foods 10, no. 1: 117. https://doi.org/10.3390/foods10010117

Chupeerach, C., Aursalung, A., Watcharachaisoponsiri, T., Whanmek, K., Thiyajai, P., Yosphan, K., Sritalahareuthai, V., Sahasakul, Y., Santivarangkna, C., & Suttisansanee, U. (2021). The Effect of Steaming and Fermentation on Nutritive Values, Antioxidant Activities, and Inhibitory Properties of Tea Leaves. Foods, 10(1), 117. https://doi.org/10.3390/foods10010117