Selection and evaluation of functional characteristics of autochthonous lactic acid bacteria isolated from traditional fermented stinky bean (Sataw-Dong)
Crossref DOI link: https://doi.org/10.1007/s13213-016-1233-3
Published Online: 2016-09-17
Published Print: 2017-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Jampaphaeng, Krittanon
Cocolin, Luca
Maneerat, Suppasil
Funding for this research was provided by:
the Thailand Research Fund through the Royal Golden Jubilee Ph.D. Program (PHD/0049/2554)
the Graduate School of Prince of Songkla University
License valid from 2016-09-17