Siripongvutikorn, S.; Pumethakul, K.; Yupanqui, C.T.; Seechamnanturakit, V.; Detarun, P.; Utaipan, T.; Sirinupong, N.; Chansuwan, W.; Wittaya, T.; Samakradhamrongthai, R.S.
Phytochemical Profiling and Antioxidant Activities of the Most Favored Ready-to-Use Thai Curries, Pad-Ka-Proa (Spicy Basil Leaves) and Massaman. Foods 2024, 13, 582.
https://doi.org/10.3390/foods13040582
AMA Style
Siripongvutikorn S, Pumethakul K, Yupanqui CT, Seechamnanturakit V, Detarun P, Utaipan T, Sirinupong N, Chansuwan W, Wittaya T, Samakradhamrongthai RS.
Phytochemical Profiling and Antioxidant Activities of the Most Favored Ready-to-Use Thai Curries, Pad-Ka-Proa (Spicy Basil Leaves) and Massaman. Foods. 2024; 13(4):582.
https://doi.org/10.3390/foods13040582
Chicago/Turabian Style
Siripongvutikorn, Sunisa, Kanyamanee Pumethakul, Chutha Takahashi Yupanqui, Vatcharee Seechamnanturakit, Preeyabhorn Detarun, Tanyarath Utaipan, Nualpun Sirinupong, Worrapanit Chansuwan, Thawien Wittaya, and Rajnibhas Sukeaw Samakradhamrongthai.
2024. "Phytochemical Profiling and Antioxidant Activities of the Most Favored Ready-to-Use Thai Curries, Pad-Ka-Proa (Spicy Basil Leaves) and Massaman" Foods 13, no. 4: 582.
https://doi.org/10.3390/foods13040582
APA Style
Siripongvutikorn, S., Pumethakul, K., Yupanqui, C. T., Seechamnanturakit, V., Detarun, P., Utaipan, T., Sirinupong, N., Chansuwan, W., Wittaya, T., & Samakradhamrongthai, R. S.
(2024). Phytochemical Profiling and Antioxidant Activities of the Most Favored Ready-to-Use Thai Curries, Pad-Ka-Proa (Spicy Basil Leaves) and Massaman. Foods, 13(4), 582.
https://doi.org/10.3390/foods13040582