1.
Nuanchai Kotsaeng, Muntana Nakornriab. TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF SOME FRESH THAI CURRY. INTERNATIONAL JOURNAL OF GEOMATE [Internet]. 2017 Dec. 14 [cited 2024 Mar. 29];11(28):2906-9. Available from: https://geomatejournal.com/geomate/article/view/2808