| Authors: |
Pabuprapap W; Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Ramkhamhaeng University, Bangkok, 10240, Thailand., Chaichompoo W; Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Ramkhamhaeng University, Bangkok, 10240, Thailand. waraluck.c@rumail.ru.ac.th., Pratumwan P; Health Sciences (International Program), College of Graduate Studies, Walailak University, Nakhon Si Thammarat, 80160, Thailand., Sangsawat M; Department of Food and Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok, 10330, Thailand., Supaweera N; Health Sciences (International Program), College of Graduate Studies, Walailak University, Nakhon Si Thammarat, 80160, Thailand., Chunglok W; School of Allied Health Sciences, Walailak University, Nakhon Si Thammarat, 80160, Thailand.; Food Technology and Innovation Center of Excellence, Research and Innovation Institute of Excellence, Walailak University, Nakhon Si Thammarat, 80160, Thailand., Rahmadani A; Department of Chemistry Education, Faculty of Teacher Training and Education, Mulawarman University, Samarinda, 75123, East Kalimantan, Indonesia., Ajavakom V; Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Ramkhamhaeng University, Bangkok, 10240, Thailand., Rojsitthisak P; Department of Food and Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok, 10330, Thailand., Suksamrarn A; Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Ramkhamhaeng University, Bangkok, 10240, Thailand. |
