Tubklang, R., Sumana, B., & Hirankerd, W. (2021). Effects of Citric Acid and Calcium Chloride on Product Quality of Santol, in Syrup. Research on Modern Science and Utilizing Technological Innovation Journal (RMUTI Journal), 14(3), 106–116. Retrieved from https://ph01.tci-thaijo.org/index.php/rmutijo/article/view/244374