PRANISA CHUAPOEHUK; NONGNUCH RAKSAKULTHAI. Use of Papain and Bromelin in the Production of Oyster Sauce. Agriculture and Natural Resources, Bangkok, Thailand, v. 25, n. 1, p. 65–74, 1991. Disponível em: https://li01.tci-thaijo.org/index.php/anres/article/view/241905. Acesso em: 18 sep. 2026.