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  1. 1
    Bioaccessibility and Microencapsulation of Lactobacillus sp. to Enhance Nham Protein Hydrolysates in Thai Fermented Sausage

    Bioaccessibility and Microencapsulation of Lactobacillus sp. to Enhance Nham Protein Hydrolysates in Thai Fermented Sausage von Phupaboon, Srisan, Kontongdee, Papatchaya, Hashim, Farah J, Kanpipit, Nattawadee, Matra, Maharach, Totakul, Pajaree, Prommachart, Ronnachai, Phesatcha, Burarat, Wanapat, Metha

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  2. 2
    The enhancement of bioactive peptides, dietary polyphenols and antioxidant activity in Rhizopus Oligosporus fermented soybean tempeh through protein hydrolysis [pdf]

    The enhancement of bioactive peptides, dietary polyphenols and antioxidant activity in Rhizopus Oligosporus fermented soybean tempeh through protein hydrolysis [pdf] von Punyauppa-Path, Sukrita, Phupaboon, Srisan, Hashim, Farah J., Kiatprasert, Pongpat, Supawannaviwat, Nattamai, Kontongdee, Papatchaya, Phumkhachorn, Parichat, Rattanachaikunsopon, Pongsak


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  3. 3
    Bioaccessibility and Microencapsulation of ILactobacillus/I sp. to Enhance INham/I Protein Hydrolysates in Thai Fermented Sausage

    Bioaccessibility and Microencapsulation of ILactobacillus/I sp. to Enhance INham/I Protein Hydrolysates in Thai Fermented Sausage von Phupaboon, Srisan, Kontongdee, Papatchaya, Hashim, Farah J, Kanpipit, Nattawadee, Matra, Maharach, Totakul, Pajaree, Prommachart, Ronnachai, Phesatcha, Burarat, Wanapat, Metha

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