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

• المؤلفون الرئيسيون: Kridsada Unban, Nuttapong Khatthongngam, Thanawat Pattananandecha, Chalermpong Saenjum, Kalidas Shetty, Chartchai Khanongnuch
• التنسيق: دورية
• منشور في: 2020
• الموضوعات: Immunology and Microbiology; Medicine
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85088789178&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/70654

© 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...