SAITHONG, P. .; PERMPOOL, J. .; NITIPAN, S. . Antioxidant and Anthocyanin-Rich Vinegar Fermented from Thai Colored Rice Varieties. Trends in Sciences, Nakhon Si Thammarat, Thailand, v. 21, n. 6, p. 7532, 2024. DOI: 10.48048/tis.2024.7532. Disponível em: https://tis.wu.ac.th/index.php/tis/article/view/7532. Acesso em: 8 apr. 2026.