Wongkaew, M.; Tinpovong, B.; Sringarm, K.; Leksawasdi, N.; Jantanasakulwong, K.; Rachtanapun, P.; Hanmoungjai, P.; Sommano, S.R.
Crude Pectic Oligosaccharide Recovery from Thai Chok Anan Mango Peel Using Pectinolytic Enzyme Hydrolysis. Foods 2021, 10, 627.
https://doi.org/10.3390/foods10030627
AMA Style
Wongkaew M, Tinpovong B, Sringarm K, Leksawasdi N, Jantanasakulwong K, Rachtanapun P, Hanmoungjai P, Sommano SR.
Crude Pectic Oligosaccharide Recovery from Thai Chok Anan Mango Peel Using Pectinolytic Enzyme Hydrolysis. Foods. 2021; 10(3):627.
https://doi.org/10.3390/foods10030627
Chicago/Turabian Style
Wongkaew, Malaiporn, Bow Tinpovong, Korawan Sringarm, Noppol Leksawasdi, Kittisak Jantanasakulwong, Pornchai Rachtanapun, Prasert Hanmoungjai, and Sarana Rose Sommano.
2021. "Crude Pectic Oligosaccharide Recovery from Thai Chok Anan Mango Peel Using Pectinolytic Enzyme Hydrolysis" Foods 10, no. 3: 627.
https://doi.org/10.3390/foods10030627
APA Style
Wongkaew, M., Tinpovong, B., Sringarm, K., Leksawasdi, N., Jantanasakulwong, K., Rachtanapun, P., Hanmoungjai, P., & Sommano, S. R.
(2021). Crude Pectic Oligosaccharide Recovery from Thai Chok Anan Mango Peel Using Pectinolytic Enzyme Hydrolysis. Foods, 10(3), 627.
https://doi.org/10.3390/foods10030627