PHOOCHINDA, W. Analysis of Context and Potentials of Restaurants in Koh Samui Toward Low Carbon Restaurant Based on BCG Concept. Journal of Social Sciences and Humanities Research in Asia, Pattani, Thailand, v. 31, n. 2, p. 45–66, 2025. Disponível em: https://so05.tci-thaijo.org/index.php/psujssh/article/view/276678. Acesso em: 6 dec. 2025.