P. Pilong, R. Sornprasert, H. Hambananda, and K. Kasipar, “Production of Low-Alcohol Beverages from Pummelo Juice (Citrus maxima (Burm.) Merr.) Cultivated Variety of Khao Taeng Kwa, Fermented with the Mycelia of Pink Oyster Mushroom (Pleurotus flabellatus (Berk & Br.) Sacc.)”, Kmitl_SciJ, vol. 34, no. 1, pp. 43–55, Jun. 2025.