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.
Cita Chicago Style (17a ed.)KRABOUN, Kitisart, Putkrong PHANUMONG, Kamonwan ROJSUNTORNKITTI, Teeraporn KONGBANGKERD, Mayura THONGCHUANG, Ithinath TANTIVITITTAPONG, y 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.
Cita MLA (8a ed.)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.