Worawarangkul, W., Luang-in, V. , Deesilatham, S. and Deeseenthum, S. 2025. Physiochemical Characteristics and Antioxidant Properties of Red Rice (Tubtim Chum Phae) Vinegar with a Two-Step Fermentation Process. Trends in Sciences. 23, 2 (Nov. 2025), 11157. DOI:https://doi.org/10.48048/tis.2026.11157.