MADSARI, N. EFFECT OF STERILIZATION ON ANTIOXIDANT ACTIVITY: IN THE CASE OF THAI HALAL CURRY PASTE . Journal of Halal Science and Technology, [S. l.], v. 2, n. 1, p. 11–16, 2023. DOI: 10.59202/jhst.v2i1.660. Disponível em: https://unissa.edu.bn/journal/index.php/jhst/article/view/660. Acesso em: 23 nov. 2024.