Article Versions Notes

Klinsoda J, Thurakit T, Tongkhao K, Treesuwan K, Yodin K, Kantrong H. Exploring the Bacterial Microbiome of High-Moisture Plant-Based Meat Substituted Soybean Flour with Mung Bean Protein and Duckweed Powder. Biology. 2025; 14(6):735. https://doi.org/10.3390/biology14060735

Klinsoda, Jutamat, Theera Thurakit, Kullanart Tongkhao, Khemmapas Treesuwan, Kanokwan Yodin, and Hataichanok Kantrong. 2025. "Exploring the Bacterial Microbiome of High-Moisture Plant-Based Meat Substituted Soybean Flour with Mung Bean Protein and Duckweed Powder" Biology 14, no. 6: 735. https://doi.org/10.3390/biology14060735

Klinsoda, J., Thurakit, T., Tongkhao, K., Treesuwan, K., Yodin, K., & Kantrong, H. (2025). Exploring the Bacterial Microbiome of High-Moisture Plant-Based Meat Substituted Soybean Flour with Mung Bean Protein and Duckweed Powder. Biology, 14(6), 735. https://doi.org/10.3390/biology14060735