1.
Tangkanakul P, Trakoontivakorn G. Lipophilic and Hydrophilic Antioxidant Capacities of Vegetables, Herbs and Spices in Eighteen Traditional Thai Dishes. Agr. Nat. Resour. [internet]. 2014 Apr. 30 [cited 2026 Aug. 27];48(2):214-26. available from: https://li01.tci-thaijo.org/index.php/anres/article/view/243250