Kamdee, S., V. Plengvidhya, and N. Chokesajjawatee. “Changes in lactic acid bacteria diversity during fermentation of sour pickled mustard green”. Asia-Pacific Journal of Science and Technology, vol. 19, Apr. 2017, pp. 26-33, https://so01.tci-thaijo.org/index.php/APST/article/view/83100.