Chan, E.W.C., Chan, H.J., Lim, J.E., Yik, S.H., Tan, S.F., Yap, P.Y., Yap, K.Y. and Yee, S.Y. 2015. EFFECTS OF DIFFERENT COOKING METHODS ON THE BIOACTIVITIES OF SOME SPICES. Emirates Journal of Food and Agriculture. 27, 8 (Jun. 2015), 610–616. DOI:https://doi.org/10.9755/ejfa.2015.04.069.