THAMSAAD, K. .; VARIN, K. .; PANYOYAI, N. . Anthocyanin and Antioxidant Activity of Pink Wine Produced from Local Flowers and Ma-kiang Berries (Cleistocalyx nervosum var. paniala). VRU Agricultural and Food Journal, Pathum Thani, Thailand., v. 1, n. 2, p. 1–11, 2022. Disponível em: https://li04.tci-thaijo.org/index.php/VRU_AFJ/article/view/7390. Acesso em: 14 sep. 2025.