Article Versions Notes

Singhato A, Judprasong K, Sridonpai P, Laitip N, Ornthai N, Yafa C, Chimkerd C. Effect of Different Cooking Methods on Selenium Content of Fish Commonly Consumed in Thailand. Foods. 2022; 11(12):1808. https://doi.org/10.3390/foods11121808

Singhato, Alongkote, Kunchit Judprasong, Piyanut Sridonpai, Nunnapus Laitip, Nattikarn Ornthai, Charun Yafa, and Chanika Chimkerd. 2022. "Effect of Different Cooking Methods on Selenium Content of Fish Commonly Consumed in Thailand" Foods 11, no. 12: 1808. https://doi.org/10.3390/foods11121808

Singhato, A., Judprasong, K., Sridonpai, P., Laitip, N., Ornthai, N., Yafa, C., & Chimkerd, C. (2022). Effect of Different Cooking Methods on Selenium Content of Fish Commonly Consumed in Thailand. Foods, 11(12), 1808. https://doi.org/10.3390/foods11121808