Meengoenlad, P., W. Soemphol, J. Oonmettaaree, and V. Tanamool. “Increasing of Gamma-Aminobutyric Acid (GABA) Content in Fermented Mushroom (Nham-Hed) by Using High Potential Lactic Acid Bacteria as a Starter”. Burapha Science Journal, vol. 26, no. 1 January-April, Mar. 2026, pp. 168-79, https://li05.tci-thaijo.org/index.php/buuscij/article/view/1467.