Thapcharoen, Y., Techavichian, M., Sapwarobol, S., Sanporkha, P., Wongraweekul, A., & Hudthagosol, C. (2023). Effect of the Different Types of Seasoning on Antioxidant Capacity, Appetite, and Sensory Acceptance in Healthy Subjects. Journal of Nutrition Association of Thailand, 58(1), 19–29. Retrieved from https://he01.tci-thaijo.org/index.php/JNAT/article/view/259100