Order Article Reprints

Kamonsuwan K, Balmori V, Marnpae M, Chusak C, Thilavech T, Charoensiddhi S, Smid S, Adisakwattana S. Black Goji Berry (Lycium ruthenicum) Juice Fermented with Lactobacillus rhamnosus GG Enhances Inhibitory Activity against Dipeptidyl Peptidase-IV and Key Steps of Lipid Digestion and Absorption. Antioxidants. 2024; 13(6):740. https://doi.org/10.3390/antiox13060740

Kamonsuwan, Kritmongkhon, Vernabelle Balmori, Marisa Marnpae, Charoonsri Chusak, Thavaree Thilavech, Suvimol Charoensiddhi, Scott Smid, and Sirichai Adisakwattana. 2024. "Black Goji Berry (Lycium ruthenicum) Juice Fermented with Lactobacillus rhamnosus GG Enhances Inhibitory Activity against Dipeptidyl Peptidase-IV and Key Steps of Lipid Digestion and Absorption" Antioxidants 13, no. 6: 740. https://doi.org/10.3390/antiox13060740

Kamonsuwan, K., Balmori, V., Marnpae, M., Chusak, C., Thilavech, T., Charoensiddhi, S., Smid, S., & Adisakwattana, S. (2024). Black Goji Berry (Lycium ruthenicum) Juice Fermented with Lactobacillus rhamnosus GG Enhances Inhibitory Activity against Dipeptidyl Peptidase-IV and Key Steps of Lipid Digestion and Absorption. Antioxidants, 13(6), 740. https://doi.org/10.3390/antiox13060740