Wongsanittayarak, J.; Kanpiengjai, A.; Leangnim, N.; Soyprasert, S.; Unban, K.; Lumyong, S.; Khanongnuch, C.; Wongputtisin, P.
In Vitro Fermentation Characteristics of Purified Short-Chain Inulin and Inulin Neoseries Oligosaccharides Produced from Red Onions. Foods 2025, 14, 2804.
https://doi.org/10.3390/foods14162804
AMA Style
Wongsanittayarak J, Kanpiengjai A, Leangnim N, Soyprasert S, Unban K, Lumyong S, Khanongnuch C, Wongputtisin P.
In Vitro Fermentation Characteristics of Purified Short-Chain Inulin and Inulin Neoseries Oligosaccharides Produced from Red Onions. Foods. 2025; 14(16):2804.
https://doi.org/10.3390/foods14162804
Chicago/Turabian Style
Wongsanittayarak, Jirat, Apinun Kanpiengjai, Nalapat Leangnim, Supachawadee Soyprasert, Kridsada Unban, Saisamorn Lumyong, Chartchai Khanongnuch, and Pairote Wongputtisin.
2025. "In Vitro Fermentation Characteristics of Purified Short-Chain Inulin and Inulin Neoseries Oligosaccharides Produced from Red Onions" Foods 14, no. 16: 2804.
https://doi.org/10.3390/foods14162804
APA Style
Wongsanittayarak, J., Kanpiengjai, A., Leangnim, N., Soyprasert, S., Unban, K., Lumyong, S., Khanongnuch, C., & Wongputtisin, P.
(2025). In Vitro Fermentation Characteristics of Purified Short-Chain Inulin and Inulin Neoseries Oligosaccharides Produced from Red Onions. Foods, 14(16), 2804.
https://doi.org/10.3390/foods14162804
