แสดงข้อมูลผลงานตีพิมพ์ อ้างอิงจากฐาน pubswatch.psu.ac.th
ลำดับ | รายละเอียดผลงาน | ||
---|---|---|---|
1 | Siripongvutikorn S., Pumethakul K., Yupanqui C., Seechamnanturakit V., Detarun P., Utaipan T., Sirinupong N., Chansuwan W., Wittaya T. and Samakradhamrongthai R. (2024). Antioxidant and Nitric Oxide Inhibitory Activity of the Six Most Popular Instant Thai Curries. Foods, 13(2) Cited: 0 doi: https://doi.org/10.3390/foods13020178 | ||
2 | Siripongvutikorn S., Pumethakul K., Yupanqui C., Seechamnanturakit V., Detarun P., Utaipan T., Sirinupong N., Chansuwan W., Wittaya T. and Samakradhamrongthai R. (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) Cited: 0 doi: https://doi.org/10.3390/foods13040582 | ||
รวม Scopus 2 รายการ 0 citations |
Copyright ©2021-2022 by Faculty of Science and Technology
Prince of Songkla University, 181 Rusamilae Meaung Pattani, 94000
Tel: 073-331303 Email: scitech@g.psu.ac.th