Distribution of tannin-'tolerant yeasts isolated from Miang, a traditional fermented tea leaf (Camellia sinensis var. assamica) in northern Thailand

• المؤلفون الرئيسيون: Apinun Kanpiengjai, Naradorn Chui-Chai, Siriporn Chaikaew, Chartchai Khanongnuch
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences; Engineering; Immunology and Microbiology
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84989166220&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/54924
• المؤسسة: Chiang Mai University

© 2016 Miang is a fermented food product prepared from the tea leaves of Camellia sinensis var. assamica, and is traditionally produced in mountainous areas of northern Thailand. Although Miang has a long history and reveals deep-rooted cultural involvement with local people in northern Thailand, li...