Tungmunnithum, D.; Drouet, S.; Lorenzo, J.M.; Hano, C.
Effect of Traditional Cooking and In Vitro Gastrointestinal Digestion of the Ten Most Consumed Beans from the Fabaceae Family in Thailand on Their Phytochemicals, Antioxidant and Anti-Diabetic Potentials. Plants 2022, 11, 67.
https://doi.org/10.3390/plants11010067
AMA Style
Tungmunnithum D, Drouet S, Lorenzo JM, Hano C.
Effect of Traditional Cooking and In Vitro Gastrointestinal Digestion of the Ten Most Consumed Beans from the Fabaceae Family in Thailand on Their Phytochemicals, Antioxidant and Anti-Diabetic Potentials. Plants. 2022; 11(1):67.
https://doi.org/10.3390/plants11010067
Chicago/Turabian Style
Tungmunnithum, Duangjai, Samantha Drouet, Jose Manuel Lorenzo, and Christophe Hano.
2022. "Effect of Traditional Cooking and In Vitro Gastrointestinal Digestion of the Ten Most Consumed Beans from the Fabaceae Family in Thailand on Their Phytochemicals, Antioxidant and Anti-Diabetic Potentials" Plants 11, no. 1: 67.
https://doi.org/10.3390/plants11010067
APA Style
Tungmunnithum, D., Drouet, S., Lorenzo, J. M., & Hano, C.
(2022). Effect of Traditional Cooking and In Vitro Gastrointestinal Digestion of the Ten Most Consumed Beans from the Fabaceae Family in Thailand on Their Phytochemicals, Antioxidant and Anti-Diabetic Potentials. Plants, 11(1), 67.
https://doi.org/10.3390/plants11010067