APA (7th ed.) Citation

KRABOUN, K., PHANUMONG, P., ROJSUNTORNKITTI, K., KONGBANGKERD, T., THONGCHUANG, M., TANTIVITITTAPONG, I., & CHOWVANAYOTIN, P. (2020). EFFECT OF XANTHAN GUM AND PECTIN ON STABILIZATION AND ANTIOXIDANT ACTIVITY OF MONASCUS-PIGMENT EXTRACT BEVERAGE. Stefan cel Mare University of Suceava.

Chicago Style (17th ed.) Citation

KRABOUN, Kitisart, Putkrong PHANUMONG, Kamonwan ROJSUNTORNKITTI, Teeraporn KONGBANGKERD, Mayura THONGCHUANG, Ithinath TANTIVITITTAPONG, and Pornrak CHOWVANAYOTIN. EFFECT OF XANTHAN GUM AND PECTIN ON STABILIZATION AND ANTIOXIDANT ACTIVITY OF MONASCUS-PIGMENT EXTRACT BEVERAGE. Stefan cel Mare University of Suceava, 2020.

MLA (8th ed.) Citation

KRABOUN, Kitisart, et al. EFFECT OF XANTHAN GUM AND PECTIN ON STABILIZATION AND ANTIOXIDANT ACTIVITY OF MONASCUS-PIGMENT EXTRACT BEVERAGE. Stefan cel Mare University of Suceava, 2020.