NGAMLERST, C.; KOSUM, S.; CHOMSHOME, N.; PROMYOS, N.; THEPOUYPORN, A.; KAEWYAI, K. Using of High-Pressure Processing Technology Compared with Thermal Processing on vitamin B and Protein Contents of Barhi and Khonaizi Varieties Date Palm Juice. Journal of Nutrition Association of Thailand, [S. l.], v. 59, n. 1, p. 38–46, 2024. Disponível em: https://he01.tci-thaijo.org/index.php/JNAT/article/view/267622. Acesso em: 17 may. 2024.