[1]
K. Inprasit, L. Chookaew, J. Suksawad, and S. Chuenwatthana, “Physicochemical properties and capsicinoids content of Thai chili cultivars used in southern sour curry paste (Kaeng Som)”, Bull Appl Sci., vol. 11, no. 11, pp. 121–132, Aug. 2022.