Parboiled Germinated Brown Rice Decreases Inflammatory Cytokines Levels in Various Regions of Brain in Rats Induced by Carbon Tetrachloride

由 Kansuda Wunjuntuk, Somsri Chareonkiatkul, Aikkarach Kettawan
出版 2020

Parboiled germinated brown rice decreases inflammatory cytokines levels in various regions of brain in rats induced by carbon tetrachloride

由 Kansuda Wunjuntuk, Somsri Chareonkiatkul, Aikkarach Kettawan
出版 2020

Iodine stability and sensory quality of fermented fish and fish sauce produced with the use of iodated salt.

由 Boualapha Chanthilath, Visith Chavasit, Somsri Chareonkiatkul, Kunchit Judprasong
出版 2018