KUNGSANANT, S. .; KANGSANANT, S. . Drinking jelly from khlu (Pluchea indica less.) leaves tea with antioxidative and anti-inflammatory activities. International Journal of Innovative Research and Scientific Studies, [S. l.], v. 8, n. 3, p. 2306–2311, 2025. DOI: 10.53894/ijirss.v8i3.6986. Disponível em: https://www.ijirss.com/index.php/ijirss/article/view/6986. Acesso em: 4 jul. 2025.