Dao, U.H.; Lamphun, J.N.; Tongdonyod, S.; Taya, S.; Phongthai, S.; Klangpetch, W.
Optimization of High-Pressure Processing for Microbial Inactivation in Pigmented Rice Grass Juice and Quality Impact Assessment during Refrigerated Storage. Foods 2024, 13, 2995.
https://doi.org/10.3390/foods13182995
AMA Style
Dao UH, Lamphun JN, Tongdonyod S, Taya S, Phongthai S, Klangpetch W.
Optimization of High-Pressure Processing for Microbial Inactivation in Pigmented Rice Grass Juice and Quality Impact Assessment during Refrigerated Storage. Foods. 2024; 13(18):2995.
https://doi.org/10.3390/foods13182995
Chicago/Turabian Style
Dao, Uyen Ha, Jitlada Na Lamphun, Sitthidat Tongdonyod, Sirinya Taya, Suphat Phongthai, and Wannaporn Klangpetch.
2024. "Optimization of High-Pressure Processing for Microbial Inactivation in Pigmented Rice Grass Juice and Quality Impact Assessment during Refrigerated Storage" Foods 13, no. 18: 2995.
https://doi.org/10.3390/foods13182995
APA Style
Dao, U. H., Lamphun, J. N., Tongdonyod, S., Taya, S., Phongthai, S., & Klangpetch, W.
(2024). Optimization of High-Pressure Processing for Microbial Inactivation in Pigmented Rice Grass Juice and Quality Impact Assessment during Refrigerated Storage. Foods, 13(18), 2995.
https://doi.org/10.3390/foods13182995