Tangkanakul, P., Trakoontivakorn, G., Auttaviboonkul, P., Niyomwi , B. and Lowvitoon , N. (2012) “Infl uence of Thermal Sterilization on Antioxidant Capacity and Total Phenolics of Spicy Thai Foods”, Agriculture and Natural Resources. Bangkok, Thailand, 46(3), pp. 451–460. available at: https://li01.tci-thaijo.org/index.php/anres/article/view/242851 (accessed: 9 October 2026).