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.
Style de citation Chicago (17e éd.)KRABOUN, Kitisart, Putkrong PHANUMONG, Kamonwan ROJSUNTORNKITTI, Teeraporn KONGBANGKERD, Mayura THONGCHUANG, Ithinath TANTIVITITTAPONG, et 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.
Style de citation MLA (8e éd.)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.