Kingcha, Y.; Pumpuang, L.; Adunphatcharaphon, S.; Chantarasakha, K.; Santiyanont, P.; Klomtun, M.; Janyaphisan, T.; Kongtong, K.; Phonsatta, N.; Panya, A.;
et al. Potential Use of Lactiplantibacillus plantarum BCC 4352 as a Functional Starter Culture for Fermenting Thai Pork Sausage (Nham). Fermentation 2024, 10, 145.
https://doi.org/10.3390/fermentation10030145
AMA Style
Kingcha Y, Pumpuang L, Adunphatcharaphon S, Chantarasakha K, Santiyanont P, Klomtun M, Janyaphisan T, Kongtong K, Phonsatta N, Panya A,
et al. Potential Use of Lactiplantibacillus plantarum BCC 4352 as a Functional Starter Culture for Fermenting Thai Pork Sausage (Nham). Fermentation. 2024; 10(3):145.
https://doi.org/10.3390/fermentation10030145
Chicago/Turabian Style
Kingcha, Yutthana, Laphaslada Pumpuang, Saowalak Adunphatcharaphon, Kanittha Chantarasakha, Pannita Santiyanont, Manadsaree Klomtun, Thitiphorn Janyaphisan, Kittima Kongtong, Natthaporn Phonsatta, Atikorn Panya,
and et al. 2024. "Potential Use of Lactiplantibacillus plantarum BCC 4352 as a Functional Starter Culture for Fermenting Thai Pork Sausage (Nham)" Fermentation 10, no. 3: 145.
https://doi.org/10.3390/fermentation10030145
APA Style
Kingcha, Y., Pumpuang, L., Adunphatcharaphon, S., Chantarasakha, K., Santiyanont, P., Klomtun, M., Janyaphisan, T., Kongtong, K., Phonsatta, N., Panya, A., Visessanguan, W., Petchkongkaew, A., & Woraprayote, W.
(2024). Potential Use of Lactiplantibacillus plantarum BCC 4352 as a Functional Starter Culture for Fermenting Thai Pork Sausage (Nham). Fermentation, 10(3), 145.
https://doi.org/10.3390/fermentation10030145
