APA Citation

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.

Chicago Style Citation

Settharaksa,S., Jongjareonrak,A, Hmadhlu,P, Chansuwan,W, and 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.

MLA Citation

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.

Warning: These citations may not always be 100% accurate.