Chan, E. W. C., H. J. Chan, J. E. Lim, S. H. Yik, S. F. Tan, P. Y. Yap, K. Y. Yap, and S. Y. Yee. “EFFECTS OF DIFFERENT COOKING METHODS ON THE BIOACTIVITIES OF SOME SPICES”. Emirates Journal of Food and Agriculture, vol. 27, no. 8, June 2015, pp. 610-6, doi:10.9755/ejfa.2015.04.069.