Leelavatcharamas Vichai | Fermentation Research Center For Value Added Agricultural Products Khon Kaen University:department O

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概要

• LEELAVATCHARAMAS VICHAIの詳細を見る
• 同名の論文著者
• Fermentation Research Center For Value Added Agricultural Products Khon Kaen University:department Oの論文著者

関連著者

• Kishida Masao

  Department Of Applied Biochemistry Graduate School Of Life And Environmental Sciences Osaka Prefectu

• LEELAVATCHARAMAS VICHAI

  Department of Biotechnology, Faculty of Technology, Khon Kaen University

• Leelavatcharamas Vichai

  Fermentation Research Center For Value Added Agricultural Products Khon Kaen University:department O

• Arbsuwan Nida

  Department of Biotechnology, Faculty of Technology, Khon Kaen University

• Arbsuwan Nida

  Department Of Biotechnology Faculty Of Technology Khon Kaen University

• Kishida Masao

  Department Of Applied Biochemistry College Of Agriculture Osaka Prefecture University

• Kawasaki Haruhiko

  Department Of Applied Biochemistry Graduate School Of Life And Environmental Sciences Osaka Prefectu

• Kawasaki Haruhiko

  Division Of Applied Biochemistry Graduate School Of Agriculture And Biological Sciences Osaka Prefec

• Leelavatcharamas Vichai

  Department Of Biotechnology Faculty Of Technology Khon Kaen University

• Kishida Masao

  Department Of Applied Biochemistry Faculty Of Agriculture Osaka Prefecture University

• KAWASAKI Haruhiko

  Department of Agricultural Chemistry, University of Osaka Prefecture

• Leelavatcharamas Vichai

  Fermentation Research Center for Value Added Agricultural Products, Khon Kaen University

• Songmoonnah Nattawut

  Department of Biotechnology, Faculty of Technology, Khon Kaen University

• BOONYAKAMOLA ANANTAPHATHRA

  Department of Biotechnology, Faculty of Technology, Khon Kaen University

• KISHIDA MASAO

  Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University

• KAWASAKI HARUHIKO

  Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University

• Kawasaki Haruhiko

  Department Of Agricultural Chemistry College Of Agriculture University Of Osaka Prefecture

• Songmoonnah Nattawut

  Department Of Biotechnology Faculty Of Technology Khon Kaen University

• Boonyakamola Anantaphathra

  Department Of Biotechnology Faculty Of Technology Khon Kaen University

• APIRAKSAKORN JIRAWAN

  Department of Biotechnology, Faculty of Technology, Khon Kaen University

• LAOPAIBOON PATTANA

  Department of Biotechnology, Faculty of Technology, Khon Kaen University

• Laopaiboon Pattana

  Department Of Biotechnology Faculty Of Technology Khon Kaen University

• Apiraksakorn Jirawan

  Department Of Biotechnology Faculty Of Technology Khon Kaen University

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著作論文

• FM-P46 Optimization of bacteriocin production by thermotolerant lactic acid bacteria, Pediococcus KKU 170, isolated from Thai local fermented food(Section VIII Fermentation and Microbial Technology)
• Growth Characteristics of Fusants by Protoplast Fusion between the Thermotolerant Yeast, Kluyveromyces marxianus, and the Starch-assimilating Yeast, Schwanniomyces occidentalis
• Thermotolerant Bacteriocin-Producing Lactic Acid Bacteria Isolated from Thai Local Fermented Foods and Their Bacteriocin Productivity

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