Noitubtim, M., Wangsirikul, P., & Hilae, A. (2023). Factors and reduction strategies of Polycyclic Aromatic Hydrocarbons (PAHs) Formation in Charcoal-Grilled Food Products. Pridiyathorn Science Journal, 2(1), 44–58. retrieved from https://li04.tci-thaijo.org/index.php/psj/article/view/1155