Quality, phenolic compound and antioxidant activity of wines from Sangyod rice grain, paddy and husk during fermentation. Mal. J. Fund. Appl. Sci. [Internet]. 2018 Oct. 25 [cited 2026 Sep. 5];14(3-1):468-72. Available from: https://mjfas.utm.my/index.php/mjfas/article/view/1281