WORAWARANGKUL, W.; LUANG-IN, V. .; DEESILATHAM, S.; DEESEENTHUM, S. Physiochemical Characteristics and Antioxidant Properties of Red Rice (Tubtim Chum Phae) Vinegar with a Two-Step Fermentation Process. Trends in Sciences, Nakhon Si Thammarat, Thailand, v. 23, n. 2, p. 11157, 2025. DOI: 10.48048/tis.2026.11157. Disponível em: https://tis.wu.ac.th/index.php/tis/article/view/11157. Acesso em: 8 apr. 2026.