Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process of Miang, a Traditional Fermented Tea of North Thailand and Their Product Characterizations

Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process of Miang, a Traditional Fermented Tea of North Thailand and Their Product Characterizations

© Copyright © 2020 Unban, Khatthongngam, Pattananandecha, Saenjum, Shetty and Khanongnuch. Miang, a traditional fermented tea leaf (Camellia sinensis var. assamica) consumed in northern Thailand, was simulated in laboratory conditions using non-filamentous fungi process (NFP) and microbial community...

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Main Authors: Kridsada Unban, Nuttapong Khatthongngam, Thanawat Pattananandecha, Chalermpong Saenjum, Kalidas Shetty, Chartchai Khanongnuch
格式: 雜誌
出版: 2020
主題:
Immunology and Microbiology
Medicine
在線閱讀:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85088789178&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/70654
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機構: Chiang Mai University

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https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85088789178&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/70654

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