Tagrida, M.; Palamae, S.; Saetang, J.; Ma, L.; Hong, H.; Benjakul, S.
Comparative Study of Quercetin and Hyperoside: Antimicrobial Potential towards Food Spoilage Bacteria, Mode of Action and Molecular Docking. Foods 2023, 12, 4051.
https://doi.org/10.3390/foods12224051
AMA Style
Tagrida M, Palamae S, Saetang J, Ma L, Hong H, Benjakul S.
Comparative Study of Quercetin and Hyperoside: Antimicrobial Potential towards Food Spoilage Bacteria, Mode of Action and Molecular Docking. Foods. 2023; 12(22):4051.
https://doi.org/10.3390/foods12224051
Chicago/Turabian Style
Tagrida, Mohamed, Suriya Palamae, Jirakrit Saetang, Lukai Ma, Hui Hong, and Soottawat Benjakul.
2023. "Comparative Study of Quercetin and Hyperoside: Antimicrobial Potential towards Food Spoilage Bacteria, Mode of Action and Molecular Docking" Foods 12, no. 22: 4051.
https://doi.org/10.3390/foods12224051
APA Style
Tagrida, M., Palamae, S., Saetang, J., Ma, L., Hong, H., & Benjakul, S.
(2023). Comparative Study of Quercetin and Hyperoside: Antimicrobial Potential towards Food Spoilage Bacteria, Mode of Action and Molecular Docking. Foods, 12(22), 4051.
https://doi.org/10.3390/foods12224051
