A’yuni, Q.; Mok, K.; Nakphaichit, M.; Jangchud, K.; Pirak, T.
Thai Cannabis sativa Leaves as a Functional Ingredient for Quality Improvement and Lactic Acid Bacterial Growth Enhancement in Kombucha. Foods 2025, 14, 942.
https://doi.org/10.3390/foods14060942
AMA Style
A’yuni Q, Mok K, Nakphaichit M, Jangchud K, Pirak T.
Thai Cannabis sativa Leaves as a Functional Ingredient for Quality Improvement and Lactic Acid Bacterial Growth Enhancement in Kombucha. Foods. 2025; 14(6):942.
https://doi.org/10.3390/foods14060942
Chicago/Turabian Style
A’yuni, Qurrata, Kevin Mok, Massalin Nakphaichit, Kamolwan Jangchud, and Tantawan Pirak.
2025. "Thai Cannabis sativa Leaves as a Functional Ingredient for Quality Improvement and Lactic Acid Bacterial Growth Enhancement in Kombucha" Foods 14, no. 6: 942.
https://doi.org/10.3390/foods14060942
APA Style
A’yuni, Q., Mok, K., Nakphaichit, M., Jangchud, K., & Pirak, T.
(2025). Thai Cannabis sativa Leaves as a Functional Ingredient for Quality Improvement and Lactic Acid Bacterial Growth Enhancement in Kombucha. Foods, 14(6), 942.
https://doi.org/10.3390/foods14060942