Comparative Evaluation of Hydrothermally Produced Rice Starch–Phenolic Complexes: Contributions of Phenolic Type, Plasma-Activated Water, and Ultrasonication.

MLA

Chumsri, Paramee, et al. “Comparative Evaluation of Hydrothermally Produced Rice Starch–Phenolic Complexes: Contributions of Phenolic Type, Plasma-Activated Water, and Ultrasonication.” Foods, vol. 11, no. 23, Dec. 2022, p. 3826. EBSCOhost, https://doi.org/10.3390/foods11233826.

APA

Chumsri, P., Panpipat, W., Cheong, L.-Z., Nisoa, M., & Chaijan, M. (2022). Comparative Evaluation of Hydrothermally Produced Rice Starch–Phenolic Complexes: Contributions of Phenolic Type, Plasma-Activated Water, and Ultrasonication. Foods, 11(23), 3826. https://doi.org/10.3390/foods11233826

Chicago

Chumsri, Paramee, Worawan Panpipat, Ling-Zhi Cheong, Mudtorlep Nisoa, and Manat Chaijan. 2022. “Comparative Evaluation of Hydrothermally Produced Rice Starch–Phenolic Complexes: Contributions of Phenolic Type, Plasma-Activated Water, and Ultrasonication.” Foods 11 (23): 3826. doi:10.3390/foods11233826.