Scoville Heat Units of Jungle Curry Paste and Sensory Evaluation of Jungle Curry Made of Different Dried Capsicum Varieties Grown along Thai-Myanmar Border
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
Quality attributes and antioxidant properties of Serrano chili peppers (Capsicum annuum L.) affected by thermal conditions postharvest
พ.ศ. 2562
Fortification of calcium in Thai green curry paste