Rueangsri, N.; Judprasong, K.; Sridonpai, P.; Laitip, N.; Feldmann, J.; Singhato, A.
Influence of Various Cooking Methods on Selenium Concentrations in Commonly Consumed Seafood Species in Thailand. Foods 2025, 14, 2700.
https://doi.org/10.3390/foods14152700
AMA Style
Rueangsri N, Judprasong K, Sridonpai P, Laitip N, Feldmann J, Singhato A.
Influence of Various Cooking Methods on Selenium Concentrations in Commonly Consumed Seafood Species in Thailand. Foods. 2025; 14(15):2700.
https://doi.org/10.3390/foods14152700
Chicago/Turabian Style
Rueangsri, Narisa, Kunchit Judprasong, Piyanut Sridonpai, Nunnapus Laitip, Jörg Feldmann, and Alongkote Singhato.
2025. "Influence of Various Cooking Methods on Selenium Concentrations in Commonly Consumed Seafood Species in Thailand" Foods 14, no. 15: 2700.
https://doi.org/10.3390/foods14152700
APA Style
Rueangsri, N., Judprasong, K., Sridonpai, P., Laitip, N., Feldmann, J., & Singhato, A.
(2025). Influence of Various Cooking Methods on Selenium Concentrations in Commonly Consumed Seafood Species in Thailand. Foods, 14(15), 2700.
https://doi.org/10.3390/foods14152700