Sridonpai, P.; Judprasong, K.; Tirakomonpong, N.; Saetang, P.; Puwastien, P.; Rojroongwasinkul, N.; Ongphiphadhanakul, B.
Effects of Different Cooking Methods on the Vitamin D Content of Commonly Consumed Fish in Thailand. Foods 2022, 11, 819.
https://doi.org/10.3390/foods11060819
AMA Style
Sridonpai P, Judprasong K, Tirakomonpong N, Saetang P, Puwastien P, Rojroongwasinkul N, Ongphiphadhanakul B.
Effects of Different Cooking Methods on the Vitamin D Content of Commonly Consumed Fish in Thailand. Foods. 2022; 11(6):819.
https://doi.org/10.3390/foods11060819
Chicago/Turabian Style
Sridonpai, Piyanut, Kunchit Judprasong, Nichaphan Tirakomonpong, Preecha Saetang, Prapasri Puwastien, Nipa Rojroongwasinkul, and Boonsong Ongphiphadhanakul.
2022. "Effects of Different Cooking Methods on the Vitamin D Content of Commonly Consumed Fish in Thailand" Foods 11, no. 6: 819.
https://doi.org/10.3390/foods11060819
APA Style
Sridonpai, P., Judprasong, K., Tirakomonpong, N., Saetang, P., Puwastien, P., Rojroongwasinkul, N., & Ongphiphadhanakul, B.
(2022). Effects of Different Cooking Methods on the Vitamin D Content of Commonly Consumed Fish in Thailand. Foods, 11(6), 819.
https://doi.org/10.3390/foods11060819