Kaprasob, R., Kerdchoechuen, O., Laohakunjit, N., Thumthanaruk, B., & Shetty, K. (2018). Changes in physico-chemical, astringency, volatile compounds and antioxidant activity of fresh and concentrated cashew apple juice fermented with Lactobacillus plantarum. J Food Sci Technol.

Kaprasob, Ratchadaporn, Orapin Kerdchoechuen, Natta Laohakunjit, Benjawan Thumthanaruk, ja Kalidas Shetty. "Changes in Physico-chemical, Astringency, Volatile Compounds and Antioxidant Activity of Fresh and Concentrated Cashew Apple Juice Fermented With Lactobacillus Plantarum." J Food Sci Technol 2018.

Kaprasob, Ratchadaporn, et al. "Changes in Physico-chemical, Astringency, Volatile Compounds and Antioxidant Activity of Fresh and Concentrated Cashew Apple Juice Fermented With Lactobacillus Plantarum." J Food Sci Technol 2018.