CHUENWISAD, K. .; CHOTECHUANG, N. .; BOONLA, C. . Antioxidative properties of common ready-to-eat cooked foods and beverages in Thailand. Chulalongkorn Medical Journal, Bangkok, Thailand, v. 66, n. 3, 2022. Disponível em: https://he05.tci-thaijo.org/index.php/CMJ/article/view/1057. Acesso em: 7 apr. 2025.