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Identification of lactic acid bacteria and yeasts from fermented rice product (Khao-khab)

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dc.contributor.authorTanasupawat S.
dc.contributor.authorPhongsopitanun W.
dc.contributor.authorLorliam W.
dc.contributor.authorLuangsakul N.
dc.contributor.authorChatanon L.
dc.date.accessioned2021-04-05T03:33:18Z
dc.date.available2021-04-05T03:33:18Z
dc.date.issued2013
dc.date.issuedBE2556
dc.description.abstract[No abstract available]
dc.format.mimetypeapplication/pdf
dc.identifier.citationThai Journal of Pharmaceutical Sciences. Vol 38, No.SUPPL. (2013), p.52-55
dc.identifier.issn1254685
dc.identifier.other2-s2.0-84906831220
dc.identifier.urihttps://hdl.handle.net/20.500.14740/6774
dc.rights.holderScopus
dc.titleIdentification of lactic acid bacteria and yeasts from fermented rice product (Khao-khab)
dc.typeConference Paper
dspace.entity.typePublication
swu.datasource.scopushttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84906831220&partnerID=40&md5=85237228500e8a26faa5ec7fb84f15fb

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