SINGKHUM, U. . Effects of Different Processing Conditions on Physicochemical Properties, Bioactive Compounds and Sensory Acceptance of Betel Nut Tea. วารสารผลิตกรรมการเกษตร, [S. l.], v. 4, n. 1, p. 28–39, 2022. Disponível em: https://li01.tci-thaijo.org/index.php/japmju/article/view/254407. Acesso em: 3 พ.ค. 2024.