Simultaneous Vinegar Fermentation from A Pineapple By-ProductUsing the Co-Inoculation of Yeast and Thermotolerant Acetic AcidBacteria and their Physiochemical Properties” (2563)
Screening and Characterisation of Gamma-Aminobutyric Acid (GABA) ProducingLactic Acid Bacteria Isolated from Thai Fermented Fish (Plaa-Som) in Nong Khai and ItsApplication in Thai Fermented Vegetables (Som-Pak) (2563)
Food Science and Technology, 40(2), 483-490. Epub November 28, 2019
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Screening and characterisation of gamma-aminobutyric acid (GABA) producing lactic acid bacteria isolated from Tai fermented fsh (Plaa-som) in Nong Khai and its application in Tai fermented vegetables (Som-pak). (2562)
Food Science and Technology, 40(2), 483-490
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Alternative medium from agricultural byproducts used for a starter of vinegar fermentation (2562)
Earth and Environmental Science, 301,1-7.
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Bioconversion of Biodiesel-derived Crude Glycerol to 1,3 Dihydroxyacetone by a Potential Acetic Acid Bacteria (2561)
Sains Malaysiana
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Production and characterization of bacterial cellulose produced from agricultural by-product by Gluconacetobacter strains (2561)
Materials Today: Proceedings
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production and Charaterization of bacterial cellulose produced form agriculral by-product by Gluconacetobacter strains (2561)