Article Versions Notes

Papun B, Wongputtisin P, Kanpiengjai A, Pisithkul T, Manochai P, Manowan K, Atsaneechantra A, Chomsri N-o. Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with Lactobacillus acidophilus and Torulaspora delbrueckii. Foods. 2024; 13(21):3455. https://doi.org/10.3390/foods13213455

Papun, Benjawan, Pairote Wongputtisin, Apinun Kanpiengjai, Tippapha Pisithkul, Phayungsak Manochai, Kamonwan Manowan, Anong Atsaneechantra, and Ni-orn Chomsri. 2024. "Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with Lactobacillus acidophilus and Torulaspora delbrueckii" Foods 13, no. 21: 3455. https://doi.org/10.3390/foods13213455

Papun, B., Wongputtisin, P., Kanpiengjai, A., Pisithkul, T., Manochai, P., Manowan, K., Atsaneechantra, A., & Chomsri, N.-o. (2024). Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with Lactobacillus acidophilus and Torulaspora delbrueckii. Foods, 13(21), 3455. https://doi.org/10.3390/foods13213455