TANGKANAKUL, P. .; TRAKOONTIVAKORN, . G.; AUTTAVIBOONKUL, . P. .; NIYOMWI , B. .; LOWVITOON , N. . Infl uence of Thermal Sterilization on Antioxidant Capacity and Total Phenolics of Spicy Thai Foods. Agriculture and Natural Resources, Bangkok, Thailand, v. 46, n. 3, p. 451–460, 2012. Disponível em: https://li01.tci-thaijo.org/index.php/anres/article/view/242851. Acesso em: 18 may. 2024.