Rueangsri, N.; Roytrakul, S.; Muangnoi, C.; Tongkhao, K.; Sae-Tan, S.; Treesuwan, K.; Sirivarasai, J.
Metaproteomic Analysis of Fermented Vegetable Formulations with Lactic Acid Bacteria: A Comparative Study from Initial Stage to 15 Days of Production. Foods 2025, 14, 1148.
https://doi.org/10.3390/foods14071148
AMA Style
Rueangsri N, Roytrakul S, Muangnoi C, Tongkhao K, Sae-Tan S, Treesuwan K, Sirivarasai J.
Metaproteomic Analysis of Fermented Vegetable Formulations with Lactic Acid Bacteria: A Comparative Study from Initial Stage to 15 Days of Production. Foods. 2025; 14(7):1148.
https://doi.org/10.3390/foods14071148
Chicago/Turabian Style
Rueangsri, Narisa, Sittiruk Roytrakul, Chawanphat Muangnoi, Kullanart Tongkhao, Sudathip Sae-Tan, Khemmapas Treesuwan, and Jintana Sirivarasai.
2025. "Metaproteomic Analysis of Fermented Vegetable Formulations with Lactic Acid Bacteria: A Comparative Study from Initial Stage to 15 Days of Production" Foods 14, no. 7: 1148.
https://doi.org/10.3390/foods14071148
APA Style
Rueangsri, N., Roytrakul, S., Muangnoi, C., Tongkhao, K., Sae-Tan, S., Treesuwan, K., & Sirivarasai, J.
(2025). Metaproteomic Analysis of Fermented Vegetable Formulations with Lactic Acid Bacteria: A Comparative Study from Initial Stage to 15 Days of Production. Foods, 14(7), 1148.
https://doi.org/10.3390/foods14071148