Kamonchanok Chuenwisad และผู้แต่งคนอื่นๆ. (2022) Antioxidative properties of common ready-to-eat cooked foods and beverages in Thailand. <i>Chulalongkorn Medical Journal</i>, <i>66</i>(3), 263-272.Kamonchanok Chuenwisad และผู้แต่งคนอื่นๆ. "Antioxidative properties of common ready-to-eat cooked foods and beverages in Thailand". Chulalongkorn Medical Journal 66 (2022):263-272.Kamonchanok Chuenwisad และผู้แต่งคนอื่นๆ. Antioxidative properties of common ready-to-eat cooked foods and beverages in Thailand. Faculty of Medicine Chulalongkorn University:ม.ป.ท. 2022.