Author(s): Wilawan Boonsupa, Kannikar Thongdonpriang, Janjira Pimthong, Thidaporn Wongchantha, Chonticha Maphon, Wanchanok Miyakorn, Supattra Chinakool

Email(s): wilawanboonsupa@ymail.com

DOI: 10.52711/0974-360X.2022.00512

Address: Wilawan Boonsupa*, Kannikar Thongdonpriang, Janjira Pimthong, Thidaporn Wongchantha, Chonticha Maphon, Wanchanok Miyakorn, Supattra Chinakool
Department of Biology, Faculty of Science and Technology, Rajabhat Maha Sarakham University, Mahasarakham 44000, Thailand.
*Corresponding Author

Published In:   Volume - 15,      Issue - 7,     Year - 2022


Cite this article:
Wilawan Boonsupa, Kannikar Thongdonpriang, Janjira Pimthong, Thidaporn Wongchantha, Chonticha Maphon, Wanchanok Miyakorn, Supattra Chinakool. Chemical properties of Fermented Sapindaceae vinegar Antioxidant Activity and Sensory Evaluation. Research Journal of Pharmacy and Technology. 2022; 15(7):3063-8. doi: 10.52711/0974-360X.2022.00512




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RNI: CHHENG00387/33/1/2008-TC                     
DOI: 10.5958/0974-360X 

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