Tipvarakarnkoon, T., Burapalit, K. ., & Kitsawad, . K. (2020). Physicochemical and sensory properties of juice from different types of date. Food and Applied Bioscience Journal, 8(2), 40–52. Retrieved from https://li01.tci-thaijo.org/index.php/fabjournal/article/view/240041