MANOSUBSAK, N.; LORJAREONPHON, Y. The physical, chemical and sensory properties of original and low sodium soy sauces. Food and Applied Bioscience Journal, [S. l.], v. 8, n. 3, p. 48–57, 2020. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/240040. Acesso em: 29 feb. 2024.