Leelavatcharamas Vichai | Fermentation Research Center For Value Added Agricultural Products Khon Kaen University:department O
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- Fermentation Research Center For Value Added Agricultural Products Khon Kaen University:department Oの論文著者
Fermentation Research Center For Value Added Agricultural Products Khon Kaen University:department O | 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