Article Versions Notes

Phupaboon S, Kontongdee P, Hashim FJ, Kanpipit N, Matra M, Totakul P, Prommachart R, Phesatcha B, Wanapat M. Bioaccessibility and Microencapsulation of Lactobacillus sp. to Enhance Nham Protein Hydrolysates in Thai Fermented Sausage. Foods. 2022; 11(23):3846. https://doi.org/10.3390/foods11233846

Phupaboon, Srisan, Papatchaya Kontongdee, Farah J. Hashim, Nattawadee Kanpipit, Maharach Matra, Pajaree Totakul, Ronnachai Prommachart, Burarat Phesatcha, and Metha Wanapat. 2022. "Bioaccessibility and Microencapsulation of Lactobacillus sp. to Enhance Nham Protein Hydrolysates in Thai Fermented Sausage" Foods 11, no. 23: 3846. https://doi.org/10.3390/foods11233846

Phupaboon, S., Kontongdee, P., Hashim, F. J., Kanpipit, N., Matra, M., Totakul, P., Prommachart, R., Phesatcha, B., & Wanapat, M. (2022). Bioaccessibility and Microencapsulation of Lactobacillus sp. to Enhance Nham Protein Hydrolysates in Thai Fermented Sausage. Foods, 11(23), 3846. https://doi.org/10.3390/foods11233846