Pimporn Dangubon. 2007. Flavonoid content and free radical scavenging activity of herbs commonly used in Thai dishes. Faculty of Medicine Ramathibodi Hospital, Mahidol University;
Pimporn Dangubon. (2007) Flavonoid content and free radical scavenging activity of herbs commonly used in Thai dishes . Mahidol University/Bangkok.
Pimporn Dangubon. Flavonoid content and free radical scavenging activity of herbs commonly used in Thai dishes. . Bangkok:Mahidol University, 2007.
Pimporn Dangubon. (2007) Flavonoid content and free radical scavenging activity of herbs commonly used in Thai dishes . Mahidol University/Bangkok.