Rangwanna, P., Sukkasem, T., Punsaeng, S., & Yaempongsa, K. (2026). Effect of Thai Melon Pulp-to-Water Ratio on Physicochemical Properties, Antioxidant Activity, and Sensory Acceptance of Thai Melon Wine. Rajamangala University of Technology Tawan-ok Research Journal, 19(1), 83–94. https://doi.org/10.63271/rmuttorj.v19i1.271523