Manosubsak, N., and Y. Lorjareonphon. “The Physical, Chemical and Sensory Properties of Original and Low Sodium Soy Sauces”. Food and Applied Bioscience Journal, vol. 8, no. 3, Dec. 2020, pp. 48-57, https://li01.tci-thaijo.org/index.php/fabjournal/article/view/240040.