Pongsetkul, Jaksuma, Benjakul, Soottawat, Sumpavapol, Punnanee, Vongkamjan, Kitiya, Osako, Kazufumi. (1398). Chemical compositions, volatile compounds and sensory property of salted shrimp paste (Kapi) produced from Acetes vulgaris and Macrobrachium lanchesteri. سامانه مدیریت نشریات علمی, 18(4), 1101-1114. doi: 10.22092/ijfs.2019.118094
Jaksuma  Pongsetkul; Soottawat  Benjakul; Punnanee  Sumpavapol; Kitiya  Vongkamjan; Kazufumi  Osako. "Chemical compositions, volatile compounds and sensory property of salted shrimp paste (Kapi) produced from Acetes vulgaris and Macrobrachium lanchesteri". سامانه مدیریت نشریات علمی, 18, 4, 1398, 1101-1114. doi: 10.22092/ijfs.2019.118094
Pongsetkul, Jaksuma, Benjakul, Soottawat, Sumpavapol, Punnanee, Vongkamjan, Kitiya, Osako, Kazufumi. (1398). 'Chemical compositions, volatile compounds and sensory property of salted shrimp paste (Kapi) produced from Acetes vulgaris and Macrobrachium lanchesteri', سامانه مدیریت نشریات علمی, 18(4), pp. 1101-1114. doi: 10.22092/ijfs.2019.118094
Pongsetkul, Jaksuma, Benjakul, Soottawat, Sumpavapol, Punnanee, Vongkamjan, Kitiya, Osako, Kazufumi. Chemical compositions, volatile compounds and sensory property of salted shrimp paste (Kapi) produced from Acetes vulgaris and Macrobrachium lanchesteri. سامانه مدیریت نشریات علمی, 1398; 18(4): 1101-1114. doi: 10.22092/ijfs.2019.118094