Ngamsamer, C.; Muangnoi, C.; Tongkhao, K.; Sae-Tan, S.; Treesuwan, K.; Sirivarasai, J.
Potential Health Benefits of Fermented Vegetables with Additions of Lacticaseibacillus rhamnosus GG and Polyphenol Vitexin Based on Their Antioxidant Properties and Prohealth Profiles. Foods 2024, 13, 982.
https://doi.org/10.3390/foods13070982
AMA Style
Ngamsamer C, Muangnoi C, Tongkhao K, Sae-Tan S, Treesuwan K, Sirivarasai J.
Potential Health Benefits of Fermented Vegetables with Additions of Lacticaseibacillus rhamnosus GG and Polyphenol Vitexin Based on Their Antioxidant Properties and Prohealth Profiles. Foods. 2024; 13(7):982.
https://doi.org/10.3390/foods13070982
Chicago/Turabian Style
Ngamsamer, Chanya, Chawanphat Muangnoi, Kullanart Tongkhao, Sudathip Sae-Tan, Khemmapas Treesuwan, and Jintana Sirivarasai.
2024. "Potential Health Benefits of Fermented Vegetables with Additions of Lacticaseibacillus rhamnosus GG and Polyphenol Vitexin Based on Their Antioxidant Properties and Prohealth Profiles" Foods 13, no. 7: 982.
https://doi.org/10.3390/foods13070982
APA Style
Ngamsamer, C., Muangnoi, C., Tongkhao, K., Sae-Tan, S., Treesuwan, K., & Sirivarasai, J.
(2024). Potential Health Benefits of Fermented Vegetables with Additions of Lacticaseibacillus rhamnosus GG and Polyphenol Vitexin Based on Their Antioxidant Properties and Prohealth Profiles. Foods, 13(7), 982.
https://doi.org/10.3390/foods13070982
