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), pp. 610–616. doi: 10.9755/ejfa.2015.04.069.