Kaewnarin, K., & Rakariyatham, N. (2019). Inhibitory Effects of Phenolic Compounds in Ocimum sanctum Extract on the α-glucosidase Activity and the Formation of Advanced Glycation End-products. Science Faculty of Chiang Mai University.
استشهاد بنمط شيكاغوKaewnarin, Khwanta, و Nuansri Rakariyatham. Inhibitory Effects of Phenolic Compounds in Ocimum Sanctum Extract On the α-glucosidase Activity and the Formation of Advanced Glycation End-products. Science Faculty of Chiang Mai University, 2019.
MLA استشهادKaewnarin, Khwanta, و Nuansri Rakariyatham. Inhibitory Effects of Phenolic Compounds in Ocimum Sanctum Extract On the α-glucosidase Activity and the Formation of Advanced Glycation End-products. Science Faculty of Chiang Mai University, 2019.