CHAIOPANONT, S.; SRITHONGTAE, S.; THAMBAMROONG, N.; CHAIPRAPATHONG, S. The Study of Cooking Recipes to Reduce Advanced Glycation End Products by Adding Antioxidants Herbs in Fried Pork Cuisine. Journal of Preventive Medicine Association of Thailand, [S. l.], v. 14, n. 1, p. 130–140, 2024. Disponível em: https://he01.tci-thaijo.org/index.php/JPMAT/article/view/269721. Acesso em: 9 oct. 2026.