Sirikhansaeng, P., Tachoochat , P., & Torobram , W. (2026). The Study of Chemical Properties, Sensory Evaluation and Antioxidant Activity of Sato (Thai Ordinary Rice Wine). Burapha Science Journal, 26(2 May-August), 1067–1079. retrieved from https://li05.tci-thaijo.org/index.php/buuscij/article/view/1405