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 Sci.Tech.Rep. [internet]. 2022 Dec. 28 [cited 2026 Oct. 11];31(1):74-81. available from: https://ph03.tci-thaijo.org/index.php/ahstr/article/view/1303