 ผลงานตีพิมพ์ในวารสารวิชาการEvaluation of microbial toxins, trace elements and sensory properties of a high-theabrownins instant Pu-erh tea produced using Aspergillus tubingensis via submerged fermentationผู้แต่ง: Qiuping Wang, Bojan Sarkanj, Jasna Jurasovic, Yusuf Chisti, Michael Sulyok, Jiashun Gong,  Dr.Sarote Sirisansaneeyakul, Professor , Drazenka Komes, วารสาร: 
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