Evaluation of total phenolic and flavonoid contents, antioxidant and antiinflammatory activities of aqueous extract from Keang-hleung paste extract and its ingredients
A study of the antioxidant and anti-inflammatory properties of Thai yellow curry (Keang-hleung) paste with finger chili and bird chili and its consumer acceptability
มหาวิทยาลัยสงขลานครินทร์ พ.ศ. 2558
Evaluation of antioxidant potentials and total phenolic contents of selected indian herbs powder extracts
พ.ศ. 2556
Evaluation of Antioxidant, Cytotoxic Activities and Total Phenolic Content from Leaf Extracts of Phlogacanthus pulcherrimus