Teeratan Khamsaing และผู้แต่งคนอื่นๆ. (2026) Determination of total phenolic content and antioxidant capacity of Kombucha beverage fermented from black tea and Helianthus tuberosus L. <i>Journal of Science and Technology Mahasarakham University</i>, <i>45</i>(4), 510-522.Teeratan Khamsaing และผู้แต่งคนอื่นๆ. "Determination of total phenolic content and antioxidant capacity of Kombucha beverage fermented from black tea and Helianthus tuberosus L.". Journal of Science and Technology Mahasarakham University 45 (2026):510-522.Teeratan Khamsaing และผู้แต่งคนอื่นๆ. Determination of total phenolic content and antioxidant capacity of Kombucha beverage fermented from black tea and Helianthus tuberosus L. Mahasarakham University:ม.ป.ท. 2026.