NUANCHAI KOTSAENG; MUNTANA NAKORNRIAB. TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF SOME FRESH THAI CURRY. GEOMATE Journal, [S. l.], v. 11, n. 28, p. 2906–2909, 2017. Disponível em: https://geomatejournal.com/geomate/article/view/2808. Acesso em: 24 apr. 2024.