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Sudathip Inchuen, Pimpen Pornchaloempong, Woatthichai Narkrugsa, Kanita Tungkananuruk. Influence of Heat Treatment on Antioxidant Capacity and Color of Thai Red Curry Paste. Agr. Nat. Resour. [Internet]. 2011 Feb. 28 [cited 2024 Sep. 21];45(1):136-4. Available from: https://li01.tci-thaijo.org/index.php/anres/article/view/245143