P. Tangkanakul, G. Trakoontivakorn, P. Auttaviboonkul, B. Niyomwi, and N. Lowvitoon, “Infl uence of Thermal Sterilization on Antioxidant Capacity and Total Phenolics of Spicy Thai Foods”, Agr. Nat. Resour., vol. 46, no. 3, pp. 451–460, Jun. 2012.