Noitubtim, M., P. Wangsirikul, and A. Hilae. “Factors and reduction strategies of Polycyclic Aromatic Hydrocarbons (PAHs) Formation in Charcoal-Grilled Food Products”. Pridiyathorn Science Journal, vol. 2, no. 1, Oct. 2023, pp. 44-58, https://li04.tci-thaijo.org/index.php/psj/article/view/1155.