TANGKANAKUL, P.; TRAKOONTIVAKORN , G. Lipophilic and Hydrophilic Antioxidant Capacities of Vegetables, Herbs and Spices in Eighteen Traditional Thai Dishes. Agriculture and Natural Resources, Bangkok, Thailand, v. 48, n. 2, p. 214–226, 2014. Disponível em: https://li01.tci-thaijo.org/index.php/anres/article/view/243250. Acesso em: 27 aug. 2026.