أرسل هذا في رسالة قصيرة: 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

  ______    _____    __   __   _    _     _  __  
 /_____//  |  ___||  \ \\/ // | || | ||  | |/ // 
 `____ `   | ||__     \   //  | || | ||  | ' //  
 /___//    | ||__     / . \\  | \\_/ ||  | . \\  
 `__ `     |_____||  /_//\_\\  \____//   |_|\_\\ 
 /_//      `-----`   `-`  --`   `---`    `-` --` 
 `-`