Luang-In, V.; Deeseenthum, S.; Udomwong, P.; Saengha, W.; Gregori, M.
Formation of Sulforaphane and Iberin Products from Thai Cabbage Fermented by Myrosinase-Positive Bacteria. Molecules 2018, 23, 955.
https://doi.org/10.3390/molecules23040955
AMA Style
Luang-In V, Deeseenthum S, Udomwong P, Saengha W, Gregori M.
Formation of Sulforaphane and Iberin Products from Thai Cabbage Fermented by Myrosinase-Positive Bacteria. Molecules. 2018; 23(4):955.
https://doi.org/10.3390/molecules23040955
Chicago/Turabian Style
Luang-In, Vijitra, Sirirat Deeseenthum, Piyachat Udomwong, Worachot Saengha, and Matteo Gregori.
2018. "Formation of Sulforaphane and Iberin Products from Thai Cabbage Fermented by Myrosinase-Positive Bacteria" Molecules 23, no. 4: 955.
https://doi.org/10.3390/molecules23040955
APA Style
Luang-In, V., Deeseenthum, S., Udomwong, P., Saengha, W., & Gregori, M.
(2018). Formation of Sulforaphane and Iberin Products from Thai Cabbage Fermented by Myrosinase-Positive Bacteria. Molecules, 23(4), 955.
https://doi.org/10.3390/molecules23040955