| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | Isolation of Yeast and Acetic Acid Bacteria from Palmyra Palm Fruit Pulp (Borassus flabellifer Linn.) JARUWAN MANEESRI : 80% PAYAP MASNIYOM : 15%,SIRIPORN ARTNARONG : 5% (2016). International Food Research Journal , 23(3), 1308-1314. Quartile: Q2 | ||
| 2 | Optimization of culture conditions for Acetobacter aceti TISTR 102
in coconut water with supplementary banana juice
JARUWAN MANEESRI : 80% PAYAP MASNIYOM : 15%,THAO NGAN NGOC TRINH : 5% (2016). International Food Research Journal, 23(3), 1300-1307. Quartile: Q2 | ||
| 3 | Preparation the Substrate from Palmyra Palm Fruit by Candida stellimalicola Fermentation for Acetic Acid Production JARUWAN MANEESRI : 80% PAYAP MASNIYOM : 15%,SIRIPORN ARTNARONG : 5% (2016). na, 22(1), 397-403. | ||
| 4 | Preparation of Vinegar from Coconut Water Using Baker’s Yeast and Acetobacter aceti TISTR 102 Starter Powder JARUWAN MANEESRI : 80% PAYAP MASNIYOM : 15%,THAONGAN NGOC TRINH : 5% (2016). KKU Research Journal, 22(1), 385-396. | ||
| รวม 4 รายการ | |||
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