Chuenwisad, K. ., N. . Chotechuang, and C. . Boonla. “Antioxidative properties of common ready-to-eat cooked foods and beverages in Thailand”. Chulalongkorn Medical Journal, vol. 66, no. 3, July 2022, https://he05.tci-thaijo.org/index.php/CMJ/article/view/1057.