Article Versions Notes

Unban K, Chaichana W, Baipong S, Abdullahi AD, Kanpiengjai A, Shetty K, Khanongnuch C. Probiotic and Antioxidant Properties of Lactic Acid Bacteria Isolated from Indigenous Fermented Tea Leaves (Miang) of North Thailand and Promising Application in Synbiotic Formulation. Fermentation. 2021; 7(3):195. https://doi.org/10.3390/fermentation7030195

Unban, Kridsada, Wirunya Chaichana, Sasitorn Baipong, Aliyu Dantani Abdullahi, Apinun Kanpiengjai, Kalidas Shetty, and Chartchai Khanongnuch. 2021. "Probiotic and Antioxidant Properties of Lactic Acid Bacteria Isolated from Indigenous Fermented Tea Leaves (Miang) of North Thailand and Promising Application in Synbiotic Formulation" Fermentation 7, no. 3: 195. https://doi.org/10.3390/fermentation7030195

Unban, K., Chaichana, W., Baipong, S., Abdullahi, A. D., Kanpiengjai, A., Shetty, K., & Khanongnuch, C. (2021). Probiotic and Antioxidant Properties of Lactic Acid Bacteria Isolated from Indigenous Fermented Tea Leaves (Miang) of North Thailand and Promising Application in Synbiotic Formulation. Fermentation, 7(3), 195. https://doi.org/10.3390/fermentation7030195