Kongbunkiat, K.; Thukham-mee, W.; Tiamkao, S.; Kasemsap, N.; Vorasoot, N.; Wattanathorn, J.
A Combined Extract Derived from Black Sticky Rice and Dill Improves Clinical Symptoms and Ischemic Stroke Biomarkers in Transient Ischemic Attack and Ischemic Stroke Patients. Nutrients 2024, 16, 3946.
https://doi.org/10.3390/nu16223946
AMA Style
Kongbunkiat K, Thukham-mee W, Tiamkao S, Kasemsap N, Vorasoot N, Wattanathorn J.
A Combined Extract Derived from Black Sticky Rice and Dill Improves Clinical Symptoms and Ischemic Stroke Biomarkers in Transient Ischemic Attack and Ischemic Stroke Patients. Nutrients. 2024; 16(22):3946.
https://doi.org/10.3390/nu16223946
Chicago/Turabian Style
Kongbunkiat, Kannikar, Wipawee Thukham-mee, Somsak Tiamkao, Narongrit Kasemsap, Nisa Vorasoot, and Jintanaporn Wattanathorn.
2024. "A Combined Extract Derived from Black Sticky Rice and Dill Improves Clinical Symptoms and Ischemic Stroke Biomarkers in Transient Ischemic Attack and Ischemic Stroke Patients" Nutrients 16, no. 22: 3946.
https://doi.org/10.3390/nu16223946
APA Style
Kongbunkiat, K., Thukham-mee, W., Tiamkao, S., Kasemsap, N., Vorasoot, N., & Wattanathorn, J.
(2024). A Combined Extract Derived from Black Sticky Rice and Dill Improves Clinical Symptoms and Ischemic Stroke Biomarkers in Transient Ischemic Attack and Ischemic Stroke Patients. Nutrients, 16(22), 3946.
https://doi.org/10.3390/nu16223946
