Rueangsri, N.; Limpaninchart, C.; Thanopajai, N.; Judprasong, K.; Sridonpai, P.; Laitip, N.; Ornthai, N.; Feldmann, J.; Singhato, A.
In Vitro Bioaccessibility of Selenium in Popular Thai Seafood Across Cooking Methods. Foods 2026, 15, 873.
https://doi.org/10.3390/foods15050873
AMA Style
Rueangsri N, Limpaninchart C, Thanopajai N, Judprasong K, Sridonpai P, Laitip N, Ornthai N, Feldmann J, Singhato A.
In Vitro Bioaccessibility of Selenium in Popular Thai Seafood Across Cooking Methods. Foods. 2026; 15(5):873.
https://doi.org/10.3390/foods15050873
Chicago/Turabian Style
Rueangsri, Narisa, Chonnikarn Limpaninchart, Niratchaporn Thanopajai, Kunchit Judprasong, Piyanut Sridonpai, Nunnapus Laitip, Nattikarn Ornthai, Jörg Feldmann, and Alongkote Singhato.
2026. "In Vitro Bioaccessibility of Selenium in Popular Thai Seafood Across Cooking Methods" Foods 15, no. 5: 873.
https://doi.org/10.3390/foods15050873
APA Style
Rueangsri, N., Limpaninchart, C., Thanopajai, N., Judprasong, K., Sridonpai, P., Laitip, N., Ornthai, N., Feldmann, J., & Singhato, A.
(2026). In Vitro Bioaccessibility of Selenium in Popular Thai Seafood Across Cooking Methods. Foods, 15(5), 873.
https://doi.org/10.3390/foods15050873