Kham, N.N.N.; Phovisay, S.; Unban, K.; Kanpiengjai, A.; Saenjum, C.; Lumyong, S.; Shetty, K.; Khanongnuch, C.
Valorization of Cashew Apple Waste into a Low-Alcohol, Healthy Drink Using a Co-Culture of Cyberlindnera rhodanensis DK and Lactobacillus pentosus A14-6. Foods 2024, 13, 1469.
https://doi.org/10.3390/foods13101469
AMA Style
Kham NNN, Phovisay S, Unban K, Kanpiengjai A, Saenjum C, Lumyong S, Shetty K, Khanongnuch C.
Valorization of Cashew Apple Waste into a Low-Alcohol, Healthy Drink Using a Co-Culture of Cyberlindnera rhodanensis DK and Lactobacillus pentosus A14-6. Foods. 2024; 13(10):1469.
https://doi.org/10.3390/foods13101469
Chicago/Turabian Style
Kham, Nang Nwet Noon, Somsay Phovisay, Kridsada Unban, Apinun Kanpiengjai, Chalermpong Saenjum, Saisamorn Lumyong, Kalidas Shetty, and Chartchai Khanongnuch.
2024. "Valorization of Cashew Apple Waste into a Low-Alcohol, Healthy Drink Using a Co-Culture of Cyberlindnera rhodanensis DK and Lactobacillus pentosus A14-6" Foods 13, no. 10: 1469.
https://doi.org/10.3390/foods13101469
APA Style
Kham, N. N. N., Phovisay, S., Unban, K., Kanpiengjai, A., Saenjum, C., Lumyong, S., Shetty, K., & Khanongnuch, C.
(2024). Valorization of Cashew Apple Waste into a Low-Alcohol, Healthy Drink Using a Co-Culture of Cyberlindnera rhodanensis DK and Lactobacillus pentosus A14-6. Foods, 13(10), 1469.
https://doi.org/10.3390/foods13101469
