Roypim Thananusak, Kobkul Laoteng, Nachon Raethong, Mattheos Koffas, and Wanwipa Vongsangnak
Roypim Thananusak, Mattheos Koffas
Interdisciplinary Graduate Program in Bioscience, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand
Kobkul Laoteng
Industrial Bioprocess Technology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Pathum Thani 12120, Thailand
Nachon Raethong
Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand
Mattheos Koffas
Department of Chemical and Biological Engineering, Rensselaer Polytechnic Institute, Troy, New York 12180, USA
Wanwipa Vongsangnak
* Department of Zoology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand
Omics Center for Agriculture, Bioresources, Food, and Health, Kasetsart University (OmiKU), Bangkok 10900, Thailand
Tel: +66-2-562-5555 ext. 647818; Fax: +66-2942-8290
E-mail:
wanwipa.v@ku.ac.th