Evaluation of total phenolic and flavonoid contents, antioxidant and antiinflammatory activities of aqueous extract from Keang-hleung paste extract and its ingredients

by Chakree, K., Settharaksa, S., Siripongvutikorn, S.
Published 2020

Flavonoid, phenolic contents and antioxidant properties of Thai hot curry paste extract and its ingredients as affected of pH, solvent types and high temperature

by Chansuwan, W., Jongjareonrak, A., Siripongvutikorn, S., Settharaksa, S., Hmadhlu, P.
Published 2016