Article Versions Notes

Pan-utai W, Settachaimongkon S, La-ongkham O, Pornpukdeewattana S, Hamwane M, Lorpeunge C, Adame M, Yodbumprenge C. Physicochemical, Nutritional, and Antioxidant Properties of Traditionally Fermented Thai Vegetables: A Promising Functional Plant-Based Food. Foods. 2024; 13(17):2848. https://doi.org/10.3390/foods13172848

Pan-utai, Wanida, Sarn Settachaimongkon, Orawan La-ongkham, Soisuda Pornpukdeewattana, Marisa Hamwane, Chalantorn Lorpeunge, Masnavee Adame, and Charisa Yodbumprenge. 2024. "Physicochemical, Nutritional, and Antioxidant Properties of Traditionally Fermented Thai Vegetables: A Promising Functional Plant-Based Food" Foods 13, no. 17: 2848. https://doi.org/10.3390/foods13172848

Pan-utai, W., Settachaimongkon, S., La-ongkham, O., Pornpukdeewattana, S., Hamwane, M., Lorpeunge, C., Adame, M., & Yodbumprenge, C. (2024). Physicochemical, Nutritional, and Antioxidant Properties of Traditionally Fermented Thai Vegetables: A Promising Functional Plant-Based Food. Foods, 13(17), 2848. https://doi.org/10.3390/foods13172848