Sudathip Inchuen, Pimpen Pornchaloempong, Woatthichai Narkrugsa, and Kanita Tungkananuruk, “Influence of Heat Treatment on Antioxidant Capacity and Color of Thai Red Curry Paste”, Agr. Nat. Resour., vol. 45, no. 1, pp. 136–146, Feb. 2011.