Tangjaidee, P.; Braspaiboon, S.; Singhadechachai, N.; Phongthai, S.; Therdtatha, P.; Rachtanapun, P.; Sommano, S.R.; Seesuriyachan, P.
Enhanced Bioactive Coffee Cherry: Infusion of Submerged-Fermented Green Coffee Beans via Vacuum Impregnation. Foods 2025, 14, 1165.
https://doi.org/10.3390/foods14071165
AMA Style
Tangjaidee P, Braspaiboon S, Singhadechachai N, Phongthai S, Therdtatha P, Rachtanapun P, Sommano SR, Seesuriyachan P.
Enhanced Bioactive Coffee Cherry: Infusion of Submerged-Fermented Green Coffee Beans via Vacuum Impregnation. Foods. 2025; 14(7):1165.
https://doi.org/10.3390/foods14071165
Chicago/Turabian Style
Tangjaidee, Pipat, Sukan Braspaiboon, Naphatsawan Singhadechachai, Suphat Phongthai, Phatthanaphong Therdtatha, Pornchai Rachtanapun, Sarana Rose Sommano, and Phisit Seesuriyachan.
2025. "Enhanced Bioactive Coffee Cherry: Infusion of Submerged-Fermented Green Coffee Beans via Vacuum Impregnation" Foods 14, no. 7: 1165.
https://doi.org/10.3390/foods14071165
APA Style
Tangjaidee, P., Braspaiboon, S., Singhadechachai, N., Phongthai, S., Therdtatha, P., Rachtanapun, P., Sommano, S. R., & Seesuriyachan, P.
(2025). Enhanced Bioactive Coffee Cherry: Infusion of Submerged-Fermented Green Coffee Beans via Vacuum Impregnation. Foods, 14(7), 1165.
https://doi.org/10.3390/foods14071165
