PLERNCHAI TANGKANAKUL; GASSINEE TRAKOONTIVAKORN; PAYOM AUTTAVIBOONKUL; BOONMA NIYOMVIT; KARUNA WONGKRAJANG. Antioxidant Activity of Northern and Northeastern Thai Foods Containing Indigenous Vegetables. Agriculture and Natural Resources, Bangkok, Thailand, v. 40, n. 6 (Suppl.), p. 47–58, 2006. Disponível em: https://li01.tci-thaijo.org/index.php/anres/article/view/244014. Acesso em: 28 apr. 2024.