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Authors
Sri-in, Chalida
Thontiravong, Aunyaratana
Bartholomay, Lyric C.
Wechtaisong, Wittawat
Thongmeesee, Kritsada
Riana, Elizabeth
Tiawsirisup, Sonthaya
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Funding
Funding for this research was provided by:
This research is funded by Thailand Science Research and Innovation Fund Chulalongkorn University (CU_FRB65_food (22)_186_31_05)
The Second Century Fund
Chulalongkorn University; National Research Council of Thailand (NRCT): R. Thanawongnuwech NRCT Senior scholar 2022 (N42A650553.)
Chulalongkorn University Research Unit (GRU 3310160009)
Chulalongkorn University Research Unit (GRU 3310160009)
Chulalongkorn University Research Unit (GRU 3310160009)
Chulalongkorn University Research Unit (GRU 3310160009)
Chulalongkorn University Research Unit (GRU 3310160009)
Chulalongkorn University Research Unit (GRU 3310160009)
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Article History
Received: 13 October 2022
Accepted: 25 May 2023
First Online: 5 June 2023
Competing interests
: The authors declare no competing interests.
