แสงธีรกิจ ด.; เฉลิมชัยวัฒน์ ป.; อ่อนน้อม ณ.; แจ่มจำรูญ ส. Effect of Blanching Time and Sulphur Dioxide Fumigation on Physical Chemical and Sensory Quality of Dried Green Peppercorns (Piper nigrum Linn.). KKU Science Journal, [S. l.], v. 47, n. 4, p. 623–631, 2019. Disponível em: https://ph01.tci-thaijo.org/index.php/KKUSciJ/article/view/250046. Acesso em: 19 sep. 2026.