MAHIDSANAN, T.; CHANTHABAL, A. Response surface methodology for evaluation of blanching effects on antioxidant capacity and physical quality of ground pork product treated with mulberry leaves. Asian Health, Science and Technology Reports, [S. l.], v. 31, n. 1, p. 74–81, 2022. DOI: 10.14456/nujst.2023.8. Disponível em: https://ph03.tci-thaijo.org/index.php/ahstr/article/view/1303. Acesso em: 11 oct. 2026.