Effect of Different Drying Methods on the Phytochemical and Antioxidant Properties of Soursop Leaves at Two Stages of Maturity

• Somwang Lekjing,
• Karthikeyan Venkatachalam,
• Narin Charoenphun,
• Paramee Noonim

Affiliations

Somwang Lekjing

Faculty of Innovative Agriculture, Fisheries and Food, Prince of Songkla University, Surat Thani, Thailand

Karthikeyan Venkatachalam

Faculty of Innovative Agriculture, Fisheries and Food, Prince of Songkla University, Surat Thani, Thailand

Narin Charoenphun

Faculty of Science and Arts, Burapha University, Chanthaburi, Thailand

Paramee Noonim

Faculty of Innovative Agriculture, Fisheries and Food, Prince of Songkla University, Surat Thani, Thailand