Chirtchai Punjaisee. 2010. Antioxidative properties and isoflavone biotransformation of soybean fermented with Aspergillus spp. Faculty of Pharmacy, Chiang Mai University;
Chirtchai Punjaisee. (2010) Antioxidative properties and isoflavone biotransformation of soybean fermented with Aspergillus spp. . Chiang Mai University/Chiang Mai.
Chirtchai Punjaisee. Antioxidative properties and isoflavone biotransformation of soybean fermented with Aspergillus spp. . Chiang Mai:Chiang Mai University, 2010.
Chirtchai Punjaisee. (2010) Antioxidative properties and isoflavone biotransformation of soybean fermented with Aspergillus spp. . Chiang Mai University/Chiang Mai.