Treffer 1 - 7 von 7 für Suche 'Phovisay, Somsay', Suchdauer: 1,05s Treffer weiter einschränken
  1. 1
    Valorization of Cashew Apple Waste into a Low-Alcohol, Healthy Drink Using a Co-Culture of Cyberlindnera rhodanensis DK and Lactobacillus pentosus A14-6

    Valorization of Cashew Apple Waste into a Low-Alcohol, Healthy Drink Using a Co-Culture of Cyberlindnera rhodanensis DK and Lactobacillus pentosus A14-6 von Kham, Nang Nwet Noon, Phovisay, Somsay, Unban, Kridsada, Kanpiengjai, Apinun, Saenjum, Chalermpong, Lumyong, Saisamorn, Shetty, Kalidas, Khanongnuch, Chartchai

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  2. 2
    A Thermotolerant Yeast Cyberlindnera rhodanensis DK Isolated from Laphet-so Capable of Extracellular Thermostable β-Glucosidase Production

    A Thermotolerant Yeast Cyberlindnera rhodanensis DK Isolated from Laphet-so Capable of Extracellular Thermostable β-Glucosidase Production von Kham, Nang Nwet Noon, Phovisay, Somsay, Unban, Kridsada, Kanpiengjai, Apinun, Saenjum, Chalermpong, Lumyong, Saisamorn, Shetty, Kalidas, Khanongnuch, Chartchai

    Veröffentlicht in Journal of fungi (Basel)

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  3. 3
    Microbial Population and Physicochemical Properties of Miang Fermented in Bamboo Tubes by the Luar Ethnic Group in Lao PDR

    Microbial Population and Physicochemical Properties of Miang Fermented in Bamboo Tubes by the Luar Ethnic Group in Lao PDR von Phovisay, Somsay, Abdullahi, Aliyu Dantani, Kham, Nang Nwet Noon, Unban, Kridsada, Shetty, Kalidas, Khanongnuch, Chartchai

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  4. 4
    Tannin-Tolerant Saccharomyces cerevisiae Isolated from Traditional Fermented Tea Leaf (Miang) and Application in Fruit Wine Fermentation Using Longan Juice Mixed with Seed Extract as Substrate

    Tannin-Tolerant Saccharomyces cerevisiae Isolated from Traditional Fermented Tea Leaf (Miang) and Application in Fruit Wine Fermentation Using Longan Juice Mixed with Seed Extract... von Phovisay, Somsay, Kodchasee, Pratthana, Abdullahi, Aliyu Dantani, Kham, Nang Nwet Noon, Unban, Kridsada, Kanpiengjai, Apinun, Saenjum, Chalermpong, Shetty, Kalidas, Khanongnuch, Chartchai

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  5. 5
    Valorization of Cashew Apple Waste into a Low-Alcohol, Healthy Drink Using a Co-Culture of ICyberlindnera rhodanensis/I DK and ILactobacillus pentosus/I A14-6

    Valorization of Cashew Apple Waste into a Low-Alcohol, Healthy Drink Using a Co-Culture of ICyberlindnera rhodanensis/I DK and ILactobacillus pentosus/I A14-6 von Kham, Nang Nwet Noon, Phovisay, Somsay, Unban, Kridsada, Kanpiengjai, Apinun, Saenjum, Chalermpong, Lumyong, Saisamorn, Shetty, Kalidas, Khanongnuch, Chartchai

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  6. 6
    A Thermotolerant Yeast ICyberlindnera rhodanensis/I DK Isolated from Laphet-so Capable of Extracellular Thermostable β-Glucosidase Production

    A Thermotolerant Yeast ICyberlindnera rhodanensis/I DK Isolated from Laphet-so Capable of Extracellular Thermostable β-Glucosidase Production von Kham, Nang Nwet Noon, Phovisay, Somsay, Unban, Kridsada, Kanpiengjai, Apinun, Saenjum, Chalermpong, Lumyong, Saisamorn, Shetty, Kalidas, Khanongnuch, Chartchai

    Veröffentlicht in Journal of fungi (Basel)

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  7. 7
    Tannin-Tolerant ISaccharomyces cerevisiae/I Isolated from Traditional Fermented Tea Leaf and Application in Fruit Wine Fermentation Using Longan Juice Mixed with Seed Extract as Substrate

    Tannin-Tolerant ISaccharomyces cerevisiae/I Isolated from Traditional Fermented Tea Leaf and Application in Fruit Wine Fermentation Using Longan Juice Mixed with Seed Extract as Su... von Phovisay, Somsay, Kodchasee, Pratthana, Abdullahi, Aliyu Dantani, Kham, Nang Nwet Noon, Unban, Kridsada, Kanpiengjai, Apinun, Saenjum, Chalermpong, Shetty, Kalidas, Khanongnuch, Chartchai

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