Chan, S.; Jantama, K.; Prasitpuriprecha, C.; Wansutha, S.; Phosriran, C.; Yuenyaow, L.; Cheng, K.-C.; Jantama, S.S.
Harnessing Fermented Soymilk Production by a Newly Isolated Pediococcus acidilactici F3 to Enhance Antioxidant Level with High Antimicrobial Activity against Food-Borne Pathogens during Co-Culture. Foods 2024, 13, 2150.
https://doi.org/10.3390/foods13132150
AMA Style
Chan S, Jantama K, Prasitpuriprecha C, Wansutha S, Phosriran C, Yuenyaow L, Cheng K-C, Jantama SS.
Harnessing Fermented Soymilk Production by a Newly Isolated Pediococcus acidilactici F3 to Enhance Antioxidant Level with High Antimicrobial Activity against Food-Borne Pathogens during Co-Culture. Foods. 2024; 13(13):2150.
https://doi.org/10.3390/foods13132150
Chicago/Turabian Style
Chan, Sitha, Kaemwich Jantama, Chutinun Prasitpuriprecha, Supasson Wansutha, Chutchawan Phosriran, Laddawan Yuenyaow, Kuan-Chen Cheng, and Sirima Suvarnakuta Jantama.
2024. "Harnessing Fermented Soymilk Production by a Newly Isolated Pediococcus acidilactici F3 to Enhance Antioxidant Level with High Antimicrobial Activity against Food-Borne Pathogens during Co-Culture" Foods 13, no. 13: 2150.
https://doi.org/10.3390/foods13132150
APA Style
Chan, S., Jantama, K., Prasitpuriprecha, C., Wansutha, S., Phosriran, C., Yuenyaow, L., Cheng, K.-C., & Jantama, S. S.
(2024). Harnessing Fermented Soymilk Production by a Newly Isolated Pediococcus acidilactici F3 to Enhance Antioxidant Level with High Antimicrobial Activity against Food-Borne Pathogens during Co-Culture. Foods, 13(13), 2150.
https://doi.org/10.3390/foods13132150
