Suriyaphol, Prapat
Chiu, Jimmy Ka Ho
Yimpring, Nathamon
Tunsagool, Paiboon
Mhuantong, Wuttichai
Chuanchuen, Rungtip
Bessarab, Irina
Williams, Rohan B. H.
Ong, Rick Twee-Hee
Suriyaphol, Gunnaporn
Funding for this research was provided by:
Singapore National Research Foundation and the Ministry of Education under the Research Centre of Excellence Programme
National University of Singapore Start-Up Grant
Thai Food Swine International Co., Ltd.
Article History
Received: 13 March 2021
Accepted: 27 August 2021
First Online: 10 September 2021
Competing interests
: The authors declare no competing interests.