Research Article
An Analysis on Flavonoids, Phenolics and Organic Acids Contents in Brewed Red Wines of Both Non-Skin Contact and Skin Contact Fermentation Techniques of Mao Luang Ripe Fruits (Antidesma bunius) Harvested From Phupan Valley in Northeast Thailand

Citation to this article as recorded by ASCI
Appalasamy, P., A. Mustapha, N.D. Rizal, F. Johari and A.F. Mansor, 2012. Classification-based data mining approach for quality control in wine production. J. Applied Sci., 12: 598-601.
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Benjawan, C. and P. Chutichudet, 2009. Control of skin colour and polyphenol oxidase activity in santol fruit by dipping in organic acid solution. Pak. J. Biol. Sci., 12: 852-858.
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Lokaewmanee, K., 2017. Performance and economic evaluation of broilers fed varying dietary levels of Mao Pomace. Asian J. Anim. Vet. Adv., 12: 319-324.
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