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Diversity of lactic acid bacteria from Miang, a traditional fermented tea leaf in northern Thailand and their tannin-tolerant ability in tea extract

Crossref DOI link: https://doi.org/10.1007/s12275-017-7195-8

Published Online: 2017-09-02

Published Print: 2017-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Chaikaew, Siriporn

Baipong, Sasitorn

Sone, Teruo

Kanpiengjai, Apinun

Chui-chai, Naradorn

Asano, Kozo

Khanongnuch, Chartchai
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Text and Data Mining valid from 2017-09-01
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Article History

Received: 10 May 2017

Revised: 8 August 2017

Accepted: 11 August 2017

First Online: 2 September 2017