Chumsri, P.; Panpipat, W.; Cheong, L.-Z.; Nisoa, M.; Chaijan, M.
Comparative Evaluation of Hydrothermally Produced Rice Starch–Phenolic Complexes: Contributions of Phenolic Type, Plasma-Activated Water, and Ultrasonication. Foods 2022, 11, 3826.
https://doi.org/10.3390/foods11233826
AMA Style
Chumsri P, Panpipat W, Cheong L-Z, Nisoa M, Chaijan M.
Comparative Evaluation of Hydrothermally Produced Rice Starch–Phenolic Complexes: Contributions of Phenolic Type, Plasma-Activated Water, and Ultrasonication. Foods. 2022; 11(23):3826.
https://doi.org/10.3390/foods11233826
Chicago/Turabian Style
Chumsri, Paramee, Worawan Panpipat, Ling-Zhi Cheong, Mudtorlep Nisoa, and Manat Chaijan.
2022. "Comparative Evaluation of Hydrothermally Produced Rice Starch–Phenolic Complexes: Contributions of Phenolic Type, Plasma-Activated Water, and Ultrasonication" Foods 11, no. 23: 3826.
https://doi.org/10.3390/foods11233826
APA Style
Chumsri, P., Panpipat, W., Cheong, L.-Z., Nisoa, M., & Chaijan, M.
(2022). Comparative Evaluation of Hydrothermally Produced Rice Starch–Phenolic Complexes: Contributions of Phenolic Type, Plasma-Activated Water, and Ultrasonication. Foods, 11(23), 3826.
https://doi.org/10.3390/foods11233826