PUMRIW, S.; KAMJIJAM, B.; SANGSOPHA, J.; PRANIL, T. The Bioactive Composition, Antioxidant, and Antimicrobial Properties of Pink-Purple Edible Flowers in Thailand. Journal of Food Health and Bioenvironmental Science, Bangkok, Thailand, v. 18, n. 2, p. 102–111, 2025. Disponível em: https://li01.tci-thaijo.org/index.php/sdust/article/view/265910. Acesso em: 12 oct. 2026.