Tangkanakul, Plernchai, and Gassinee Trakoontivakorn. 2014. “Lipophilic and Hydrophilic Antioxidant Capacities of Vegetables, Herbs and Spices in Eighteen Traditional Thai Dishes”. Agriculture and Natural Resources 48 (2). Bangkok, Thailand:214-26. https://li01.tci-thaijo.org/index.php/anres/article/view/243250.