Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Angkana Inta"'
Autor:
Mattapong Kulaphisit, Kumpanat Pomlok, Chalermpong Saenjum, Pitchaya Mungkornasawakul, Kongkiat Trisuwan, Jiraprapa Wipasa, Angkana Inta, Duncan R. Smith, Pathrapol Lithanatudom
Publikováno v:
Biomedicine & Pharmacotherapy, Vol 160, Iss , Pp 114375- (2023)
Background: Elsholtzia is a genus in the family Lamiaceae, and some species in this genus are commonly used for food and in ethnomedicinal formulations by some ethnic groups of China and Thailand. Despite their apparent utility, few studies have been
Externí odkaz:
https://doaj.org/article/a91914f170c24c4d8eb0d85577ac0959
Autor:
Rujipas Yongsawas, Ammarin In-on, Angkana Inta, Jatupol Kampuansai, Hataichanok Pandith, Nakarin Suwannarach, Saisamorn Lumyong, Thararat Chitov, Terd Disayathanoowat
Publikováno v:
Microorganisms, Vol 11, Iss 3, p 649 (2023)
Northern Thailand, the main part of the Lanna region, is home to a diverse range of ethnic groups, each with their own food and cultural heritage. The bacterial compositions in fermented soybean (FSB) products indigenous to three Lanna ethnolinguisti
Externí odkaz:
https://doaj.org/article/1d2a50fa4d334a1abbd2d9b1ee217865
Autor:
Rujipas Yongsawas, Angkana Inta, Jatupol Kampuansai, Hataichanok Pandith, Nakarin Suwannarach, Saisamorn Lamyong, Panuwan Chantawannakul, Thararat Chitov, Terd Disayathanoowat
Publikováno v:
Biology, Vol 11, Iss 1, p 150 (2022)
The Lanna region, the main part of northern Thailand, is a place of ethnic diversity. In this study, we investigated phak-gard-dong (PGD), or pickled mustard green (Brassica juncea L. Czern.), for its beneficial bacteria content and to analyse the va
Externí odkaz:
https://doaj.org/article/d8de732122f94bf8a1ab42b14eb67aa0
Autor:
Rujipas Yongsawas, Angkana Inta, Jatupol Kampuansai, Hataichanok Pandith, Nakarin Suwannarach, Saisamorn Lamyong, Panuwan Chantawannakul, Thararat Chitov, Terd Disayathanoowat
Publikováno v:
Biology
Biology; Volume 11; Issue 1; Pages: 150
Biology, Vol 11, Iss 150, p 150 (2022)
Biology; Volume 11; Issue 1; Pages: 150
Biology, Vol 11, Iss 150, p 150 (2022)
Simple Summary Phak-gard-dong (PGD), or pickled mustard green, is one of the most popular ethnic foods in Northern Thailand. Many bacteria are involved in its fermentation process. In this study, we explore the bacterial communities in PGD of three d