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Junlakan W, Maicaurkaew S, Lueamsaisuk C, Apirattananusorn S, Sribuathong S. Effect of Pickling Methods on Physical and Chemical Quality, Phytochemicals and Antioxidant Activity of π˜Ύπ™§π™–π™©π™šπ™«π™– π™’π™–π™œπ™£π™– (Lour.) DC. and π™ˆπ™–π™£π™œπ™žπ™›π™šπ™§π™– π™žπ™£π™™π™žπ™˜π™– π˜“. Var. BUU SCI J [internet]. 2026 Oct. 9 [cited 2026 Oct. 14];31(3 September-December):1121-39. available from: https://li05.tci-thaijo.org/index.php/buuscij/article/view/1571