Chaiyasut, C., Kesika, P., Sirilun, S., Peerajan, S., & Sivamaruthi, B. S. (2018). Formulation and evaluation of lactic acid bacteria fermented Brassica juncea (Mustard Greens) pickle with cholesterol lowering property.
Chicago Style CitationChaiyasut, Chaiyavat, Periyanaina Kesika, Sasithorn Sirilun, Sartjin Peerajan, and Bhagavathi Sundaram Sivamaruthi. Formulation and Evaluation of Lactic Acid Bacteria Fermented Brassica Juncea (Mustard Greens) Pickle With Cholesterol Lowering Property. 2018.
MLA CitationChaiyasut, Chaiyavat, et al. Formulation and Evaluation of Lactic Acid Bacteria Fermented Brassica Juncea (Mustard Greens) Pickle With Cholesterol Lowering Property. 2018.
Warning: These citations may not always be 100% accurate.