Fahrudin, F.I.;                     Phongthai, S.;                     Wirjantoro, T.I.;                     Intipunya, P.    
        Synergistic Effects of Pressure, Temperature, CO2 Flow Rate and Co-Solvent on Bioactive Contents of Thai Fingerroot (Boesenbergia rotunda (L.) Mansf.) Extracts. Foods 2025, 14, 2189.
    https://doi.org/10.3390/foods14132189
    AMA Style
    
                                Fahrudin FI,                                 Phongthai S,                                 Wirjantoro TI,                                 Intipunya P.        
                Synergistic Effects of Pressure, Temperature, CO2 Flow Rate and Co-Solvent on Bioactive Contents of Thai Fingerroot (Boesenbergia rotunda (L.) Mansf.) Extracts. Foods. 2025; 14(13):2189.
        https://doi.org/10.3390/foods14132189
    
    Chicago/Turabian Style
    
                                Fahrudin, Fahmi Ilman,                                 Suphat Phongthai,                                 Tri Indrarini Wirjantoro,                                 and Pilairuk Intipunya.        
                2025. "Synergistic Effects of Pressure, Temperature, CO2 Flow Rate and Co-Solvent on Bioactive Contents of Thai Fingerroot (Boesenbergia rotunda (L.) Mansf.) Extracts" Foods 14, no. 13: 2189.
        https://doi.org/10.3390/foods14132189
    
    APA Style
    
                                Fahrudin, F. I.,                                 Phongthai, S.,                                 Wirjantoro, T. I.,                                 & Intipunya, P.        
        
        (2025). Synergistic Effects of Pressure, Temperature, CO2 Flow Rate and Co-Solvent on Bioactive Contents of Thai Fingerroot (Boesenbergia rotunda (L.) Mansf.) Extracts. Foods, 14(13), 2189.
        https://doi.org/10.3390/foods14132189