Document is current
Any future updates will be listed below
-
Authors
Boonkanon, Chanita
Uawisetwathana, Umaporn
Waesoh, Nazmi
Siwarak, Kawisara
Greer, Brett
Karoonuthaisiri, Nitsara
Elliott, Christopher T.
Philp, Robin
Bradley, David
Petchkongkaew, Awanwee
-
Funding
Funding for this research was provided by:
NSRF (grant number B13F660129)
NSRF (grant number B13F660129)
NSRF (grant number B13F660129)
NSRF (grant number B13F660129)
NSRF (grant number B13F660129)
NSRF (grant number B13F660129)
Thailand Science Research and Innovation (FFB670076/0337)
Thailand Science Research and Innovation (FFB670076/0337)
Thailand Science Research and Innovation (FFB670076/0337)
Thailand Science Research and Innovation (FFB670076/0337)
Thailand Science Research and Innovation (FFB670076/0337)
Thailand Science Research and Innovation (FFB670076/0337)
MSCA RISE (101131125)
MSCA RISE (101131125)
MSCA RISE (101131125)
MSCA RISE (101131125)
MSCA RISE (101131125)
MSCA RISE (101131125)
Bualuang Chair Professor Fund (TUBC 08/2022)
- License Information
-
More Information
Article History
Received: 31 January 2025
Accepted: 16 December 2025
First Online: 3 January 2026
Competing interests
: Professor Chris Elliott, one of the co-authors, serves as Co-Editor-in-Chief of npj Science of Food. He was not involved in the peer review process for this manuscript. The remaining authors declare no competing interests.
