Niyomvong, N.; Sritawan, R.; Keabpimai, J.; Trakunjae, C.; Boondaeng, A.
Comparison of the Chemical Properties of Vinegar Obtained via One-Step Fermentation and Sequential Fermentation from Dragon Fruit and Pineapple. Beverages 2022, 8, 74.
https://doi.org/10.3390/beverages8040074
AMA Style
Niyomvong N, Sritawan R, Keabpimai J, Trakunjae C, Boondaeng A.
Comparison of the Chemical Properties of Vinegar Obtained via One-Step Fermentation and Sequential Fermentation from Dragon Fruit and Pineapple. Beverages. 2022; 8(4):74.
https://doi.org/10.3390/beverages8040074
Chicago/Turabian Style
Niyomvong, Nanthavut, Rachcha Sritawan, Jureeporn Keabpimai, Chanaporn Trakunjae, and Antika Boondaeng.
2022. "Comparison of the Chemical Properties of Vinegar Obtained via One-Step Fermentation and Sequential Fermentation from Dragon Fruit and Pineapple" Beverages 8, no. 4: 74.
https://doi.org/10.3390/beverages8040074
APA Style
Niyomvong, N., Sritawan, R., Keabpimai, J., Trakunjae, C., & Boondaeng, A.
(2022). Comparison of the Chemical Properties of Vinegar Obtained via One-Step Fermentation and Sequential Fermentation from Dragon Fruit and Pineapple. Beverages, 8(4), 74.
https://doi.org/10.3390/beverages8040074