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ผลงานตีพิมพ์ในวารสารวิชาการBioprocess Improvement for fermentation of pigmented Thai glutinous rice-based functional beverage (Sato) with superior antioxidant propertiesผู้แต่ง:Cheirsilp, B., Satansat, J., Wanthong, K., Chaiyasain, R., Dr.JARUPORN RAKMAI, Suwannarach, N., Kumla, J., Pathom-aree, W., Wang, G., Srinuanpan, S., วารสาร: |
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