Tangkanakul, P. ., & Trakoontivakorn , G. . (2014). Lipophilic and Hydrophilic Antioxidant Capacities of Vegetables, Herbs and Spices in Eighteen Traditional Thai Dishes. Agriculture and Natural Resources, 48(2), 214–226. Retrieved from https://li01.tci-thaijo.org/index.php/anres/article/view/243250