1.
Maisuthisakul P, Yuenyongputtakal W. The Effect of Salinity Reduction Treatment on Chemical Properties from Green Caviar (Caulerpa lentillifera). RMUTTO Research Journal [Internet]. 2020 Jun. 24 [cited 2024 Apr. 27];13(1):92-101. Available from: https://li01.tci-thaijo.org/index.php/researchjournal2rmutto/article/view/244741