Choksawangkarn, W., S. Phiphattananukoon, J. Jaresitthikunchai, and S. Roytrakul. “Antioxidative Peptides from Fish Sauce by-Product: Isolation and Characterization”. Agriculture and Natural Resources, vol. 52, no. 5, Oct. 2018, pp. 460-6, https://li01.tci-thaijo.org/index.php/anres/article/view/231846.