Sujira Ayusuk, Sunisa Siripongvutikorn, Paiboon Thummaratwasik, & Worapong Usawakesmanee. (2009). Effect of Heat Treatment on Antioxidant Properties of Tom-Kha Paste and Herbs/Spices Used in Tom-Kha Paste. Agriculture and Natural Resources, 43(5), 306–312. Retrieved from https://li01.tci-thaijo.org/index.php/anres/article/view/244833