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Authors
Thaveesangsakulthai, Isaya
Chatdarong, Kaywalee
Somboonna, Naraporn
Pombubpa, Nuttapon
Palaga, Tanapat
Makmuang, Sureerat
Wongravee, Kanet
Hoven, Voravee
Somboon, Pakpum
Torvorapanit, Pattama
Nhujak, Thumnoon
Kulsing, Chadin
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Funding
Funding for this research was provided by:
Thailand Science Research and Innovation Fund Chulalongkorn University (CU_FRB66_food(16)_124_23_54)
The Second Century Fund (C2F) Chulalongkorn University
Thailand Science research and Innovation Fund (HEA662300078)
90th Chulalongkorn University Endowment Fund
Chevron Thailand
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Article History
Received: 24 February 2024
Accepted: 22 July 2024
First Online: 30 August 2024
Competing interests
: The authors declare no competing interests.
