Ngamlerst, C., Kosum, S., Chomshome, N., Promyos, N., Thepouyporn, A. and Kaewyai, K. (2024) “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, 59(1), pp. 38–46. Available at: https://he01.tci-thaijo.org/index.php/JNAT/article/view/267622 (Accessed: 17 May 2024).