Order Article Reprints

Kingcha Y, Pumpuang L, Adunphatcharaphon S, Chantarasakha K, Santiyanont P, Klomtun M, Janyaphisan T, Kongtong K, Phonsatta N, Panya A, et al. Potential Use of Lactiplantibacillus plantarum BCC 4352 as a Functional Starter Culture for Fermenting Thai Pork Sausage (Nham). Fermentation. 2024; 10(3):145. https://doi.org/10.3390/fermentation10030145

Kingcha, Yutthana, Laphaslada Pumpuang, Saowalak Adunphatcharaphon, Kanittha Chantarasakha, Pannita Santiyanont, Manadsaree Klomtun, Thitiphorn Janyaphisan, Kittima Kongtong, Natthaporn Phonsatta, Atikorn Panya, and et al. 2024. "Potential Use of Lactiplantibacillus plantarum BCC 4352 as a Functional Starter Culture for Fermenting Thai Pork Sausage (Nham)" Fermentation 10, no. 3: 145. https://doi.org/10.3390/fermentation10030145

Kingcha, Y., Pumpuang, L., Adunphatcharaphon, S., Chantarasakha, K., Santiyanont, P., Klomtun, M., Janyaphisan, T., Kongtong, K., Phonsatta, N., Panya, A., Visessanguan, W., Petchkongkaew, A., & Woraprayote, W. (2024). Potential Use of Lactiplantibacillus plantarum BCC 4352 as a Functional Starter Culture for Fermenting Thai Pork Sausage (Nham). Fermentation, 10(3), 145. https://doi.org/10.3390/fermentation10030145