Chaijan, M.; Rodsamai, T.; Charoenlappanit, S.; Roytrakul, S.; Panya, A.; Phonsatta, N.; Cheong, L.-Z.; Panpipat, W.
Characterization of Antioxidant Peptides from Thai Traditional Semi-Dried Fermented Catfish. Fermentation 2021, 7, 262.
https://doi.org/10.3390/fermentation7040262
AMA Style
Chaijan M, Rodsamai T, Charoenlappanit S, Roytrakul S, Panya A, Phonsatta N, Cheong L-Z, Panpipat W.
Characterization of Antioxidant Peptides from Thai Traditional Semi-Dried Fermented Catfish. Fermentation. 2021; 7(4):262.
https://doi.org/10.3390/fermentation7040262
Chicago/Turabian Style
Chaijan, Manat, Tanutchaporn Rodsamai, Sawanya Charoenlappanit, Sittiruk Roytrakul, Atikorn Panya, Natthaporn Phonsatta, Ling-Zhi Cheong, and Worawan Panpipat.
2021. "Characterization of Antioxidant Peptides from Thai Traditional Semi-Dried Fermented Catfish" Fermentation 7, no. 4: 262.
https://doi.org/10.3390/fermentation7040262
APA Style
Chaijan, M., Rodsamai, T., Charoenlappanit, S., Roytrakul, S., Panya, A., Phonsatta, N., Cheong, L.-Z., & Panpipat, W.
(2021). Characterization of Antioxidant Peptides from Thai Traditional Semi-Dried Fermented Catfish. Fermentation, 7(4), 262.
https://doi.org/10.3390/fermentation7040262
