Settharaksa,S., Jongjareonrak,A., Hmadhlu,P., Chansuwan,W., & Siripongvutikorn,S. (2015). Flavonoid, phenolic contents and antioxidant properties of thai hot curry paste extract and its ingredients as affected of pH, solvent types and high temperature. Universiti Putra Malaysia.

Settharaksa,S., Jongjareonrak,A, Hmadhlu,P, Chansuwan,W, و Siripongvutikorn,S. Flavonoid, Phenolic Contents and Antioxidant Properties of Thai Hot Curry Paste Extract and Its Ingredients As Affected of PH, Solvent Types and High Temperature. Universiti Putra Malaysia, 2015.

Settharaksa,S., et al. Flavonoid, Phenolic Contents and Antioxidant Properties of Thai Hot Curry Paste Extract and Its Ingredients As Affected of PH, Solvent Types and High Temperature. Universiti Putra Malaysia, 2015.