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| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | Siripongvutikorn, S., Pumethakul, K., Yupanqui, CT., Seechamnanturakit, V., Detarun, P., Utaipan, T., Sirinupong, N., Chansuwan, W., Wittaya, T. and Samakradhamrongthai, RS. (2024). Antioxidant and Nitric Oxide Inhibitory Activity of the Six Most Popular Instant Thai Curries. FOODS, 13(2) Cited: 1 doi: https://doi.org/10.3390/foods13020178 | ||
| 2 | Siripongvutikorn, S., Pumethakul, K., Yupanqui, CT., Seechamnanturakit, V., Detarun, P., Utaipan, T., Sirinupong, N., Chansuwan, W., Wittaya, T. and Samakradhamrongthai, RS. (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 WoS/ISI 2 รายการ 1 citations | |||
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