KLEECHAYA, W.; RAKSAKULTHAI, N.; RUNGLERDKRIANGKRAI, J. Preliminary Study of Some Aroma Compounds of Salted Shrimp Paste (Kapi): Using Chemometrics to Categorize Characteristics of Different Manufacturers. Journal of Fisheries and Environment, Bangkok, Thailand, v. 45, n. 2, p. 1–17, 2021. Disponível em: https://li01.tci-thaijo.org/index.php/JFE/article/view/241491. Acesso em: 6 may. 2024.