Chaikaew, S., Baipong, S., Sone, T., Kanpiengjai, A., Chui-chai, N., Asano, K., & Khanongnuch, C. (2018). Diversity of lactic acid bacteria from Miang, a traditional fermented tea leaf in northern Thailand and their tannin-tolerant ability in tea extract.
Chicago Style CitationChaikaew, Siriporn, Sasitorn Baipong, Teruo Sone, Apinun Kanpiengjai, Naradorn Chui-chai, Kozo Asano, and Chartchai Khanongnuch. Diversity of Lactic Acid Bacteria From Miang, a Traditional Fermented Tea Leaf in Northern Thailand and Their Tannin-tolerant Ability in Tea Extract. 2018.
MLA引文Chaikaew, Siriporn, et al. Diversity of Lactic Acid Bacteria From Miang, a Traditional Fermented Tea Leaf in Northern Thailand and Their Tannin-tolerant Ability in Tea Extract. 2018.