Pannipa Janta และผู้แต่งคนอื่นๆ. (2017) Characterization of aroma-active volatile compounds in tom yum soup by gas chromatography-mass spectrometry combined with sensory evaluation techniques. Chulalongkorn University:ม.ป.ท.Pannipa Janta และผู้แต่งคนอื่นๆ. 2017. Characterization of aroma-active volatile compounds in tom yum soup by gas chromatography-mass spectrometry combined with sensory evaluation techniques. ม.ป.ท.:Chulalongkorn University;Pannipa Janta และผู้แต่งคนอื่นๆ. Characterization of aroma-active volatile compounds in tom yum soup by gas chromatography-mass spectrometry combined with sensory evaluation techniques. ม.ป.ท.:Chulalongkorn University, 2017. Print.