RANGWANNA, P.; SUKKASEM, T.; PUNSAENG, S.; YAEMPONGSA, K. 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, Chonburi, Thailand, v. 19, n. 1, p. 83–94, 2026. DOI: 10.63271/rmuttorj.v19i1.271523. Disponível em: https://li01.tci-thaijo.org/index.php/researchjournal2rmutto/article/view/271523. Acesso em: 17 sep. 2026.