Kungsanant, S. and Kangsanant, S. 2025. Drinking jelly from khlu (Pluchea indica less.) leaves tea with antioxidative and anti-inflammatory activities. International Journal of Innovative Research and Scientific Studies. 8, 3 (May 2025), 2306–2311. DOI:https://doi.org/10.53894/ijirss.v8i3.6986.