Vitheejongjaroen, P.; Phettakhu, P.; Arsayot, W.; Taweechotipatr, M.; Pachekrepapol, U.
The Ability of Lacticaseibacillus paracasei MSMC 36-9 Strain with Probiotic Potential to Ferment Coconut Milk and Produce a Yogurt-Type Beverage. Beverages 2024, 10, 30.
https://doi.org/10.3390/beverages10020030
AMA Style
Vitheejongjaroen P, Phettakhu P, Arsayot W, Taweechotipatr M, Pachekrepapol U.
The Ability of Lacticaseibacillus paracasei MSMC 36-9 Strain with Probiotic Potential to Ferment Coconut Milk and Produce a Yogurt-Type Beverage. Beverages. 2024; 10(2):30.
https://doi.org/10.3390/beverages10020030
Chicago/Turabian Style
Vitheejongjaroen, Porntipha, Pooyanee Phettakhu, Wannicha Arsayot, Malai Taweechotipatr, and Ulisa Pachekrepapol.
2024. "The Ability of Lacticaseibacillus paracasei MSMC 36-9 Strain with Probiotic Potential to Ferment Coconut Milk and Produce a Yogurt-Type Beverage" Beverages 10, no. 2: 30.
https://doi.org/10.3390/beverages10020030
APA Style
Vitheejongjaroen, P., Phettakhu, P., Arsayot, W., Taweechotipatr, M., & Pachekrepapol, U.
(2024). The Ability of Lacticaseibacillus paracasei MSMC 36-9 Strain with Probiotic Potential to Ferment Coconut Milk and Produce a Yogurt-Type Beverage. Beverages, 10(2), 30.
https://doi.org/10.3390/beverages10020030