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Phovisay S, Kodchasee P, Abdullahi AD, Kham NNN, Unban K, Kanpiengjai A, Saenjum C, Shetty K, Khanongnuch C. Tannin-Tolerant Saccharomyces cerevisiae Isolated from Traditional Fermented Tea Leaf (Miang) and Application in Fruit Wine Fermentation Using Longan Juice Mixed with Seed Extract as Substrate. Foods. 2024; 13(9):1335. https://doi.org/10.3390/foods13091335

Phovisay, Somsay, Pratthana Kodchasee, Aliyu Dantani Abdullahi, Nang Nwet Noon Kham, Kridsada Unban, Apinun Kanpiengjai, Chalermpong Saenjum, Kalidas Shetty, and Chartchai Khanongnuch. 2024. "Tannin-Tolerant Saccharomyces cerevisiae Isolated from Traditional Fermented Tea Leaf (Miang) and Application in Fruit Wine Fermentation Using Longan Juice Mixed with Seed Extract as Substrate" Foods 13, no. 9: 1335. https://doi.org/10.3390/foods13091335

Phovisay, S., Kodchasee, P., Abdullahi, A. D., Kham, N. N. N., Unban, K., Kanpiengjai, A., Saenjum, C., Shetty, K., & Khanongnuch, C. (2024). Tannin-Tolerant Saccharomyces cerevisiae Isolated from Traditional Fermented Tea Leaf (Miang) and Application in Fruit Wine Fermentation Using Longan Juice Mixed with Seed Extract as Substrate. Foods, 13(9), 1335. https://doi.org/10.3390/foods13091335