Phytochemical Profiling and Antioxidant Activities of the Most Favored Ready-to-Use Thai Curries, Pad-Ka-Proa (Spicy Basil Leaves) and Massaman.

Siripongvutikorn S, Pumethakul K, Yupanqui CT, Seechamnanturakit V, Detarun P, Utaipan T, Sirinupong N, Chansuwan W, Wittaya T, Samakradhamrongthai RS

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DOI: 10.3390/foods13040582
Published: 2024 Feb 14
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods13040582,
  title = {Phytochemical Profiling and Antioxidant Activities of the Most Favored Ready-to-Use Thai Curries, Pad-Ka-Proa (Spicy Basil Leaves) and Massaman.},
  author = {Siripongvutikorn S and Pumethakul K and Yupanqui CT and Seechamnanturakit V and Detarun P and Utaipan T and Sirinupong N and Chansuwan W and Wittaya T and Samakradhamrongthai RS},
  year = {2024},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods13040582},
  url = {https://doi.org/10.3390/foods13040582}
}

RIS

TY  - JOUR
TI  - Phytochemical Profiling and Antioxidant Activities of the Most Favored Ready-to-Use Thai Curries, Pad-Ka-Proa (Spicy Basil Leaves) and Massaman.
AU  - Siripongvutikorn S
AU  - Pumethakul K
AU  - Yupanqui CT
AU  - Seechamnanturakit V
AU  - Detarun P
AU  - Utaipan T
AU  - Sirinupong N
AU  - Chansuwan W
AU  - Wittaya T
AU  - Samakradhamrongthai RS
PY  - 2024
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods13040582
UR  - https://doi.org/10.3390/foods13040582
ER  -

APA

S, S., K, P., CT, Y., V, S., P, D., T, U., N, S., W, C., T, W., & RS, 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 (Basel, Switzerland). https://doi.org/10.3390/foods13040582

Source records

pubmed · retrieved 2026-09-27T08:37:55.153Z