NOITUBTIM, M.; DANGROD, C.; SRINGAOKHAM , C. Influence of Garlic Marinade on Maillard Reaction and Polycyclic Aromatic Hydrocarbon Formation in Grilled Chicken. Recent Science and Technology, Songkhla, Thailand, v. 18, n. 2, p. Article e267708, 2026. DOI: 10.65411/rst.2026.267708. Disponível em: https://li01.tci-thaijo.org/index.php/rmutsvrj/article/view/267708. Acesso em: 8 oct. 2026.