Wirjantoro and others. 2007. Increasing the commercial value of carrot juice by adding probiotic bacterium and extraction of carotenoids from its by-products. Chiang Mai:Department of Food Science and Technology Chiang Mai University;

Wirjantoro and others. Increasing the commercial value of carrot juice by adding probiotic bacterium and extraction of carotenoids from its by-products. Chiang Mai:Department of Food Science and Technology Chiang Mai University, 2007. Print.

Wirjantoro and others. (2007) Increasing the commercial value of carrot juice by adding probiotic bacterium and extraction of carotenoids from its by-products. Department of Food Science and Technology Chiang Mai University:Chiang Mai.