المؤلفون: Aree Chongchin, Jiraporn Thaniyavarn, Masaaki Morikawa, Natthanant Leepipatpiboon, Nopparat Wanitsuksombut, Pairoh Pinphanichakarn, Shigenori Kanaya, Suthep Thaniyavarn

المصدر: The Journal of General and Applied Microbiology. 2006, 52(4):215

المؤلفون: Shigenori Kanaya, Suthep Thaniyavarn, Pairoh Pinphanichakarn, Nopparat Wanitsuksombut, Jiraporn Thaniyavarn, Masaaki Morikawa, Natthanant Leepipatpiboon, Aree Chongchin

المصدر: The Journal of general and applied microbiology. 52(4)

مصطلحات موضوعية: chemistry.chemical_classification, food.ingredient, biology, Rhamnose, Coconut oil, Rhamnolipid, Fatty acid, chemistry.chemical_element, Palm Oil, Elaeis guineensis, biology.organism_classification, Applied Microbiology and Biotechnology, Microbiology, chemistry.chemical_compound, Surface-Active Agents, Vegetable oil, food, chemistry, Botany, Pseudomonas aeruginosa, Plant Oils, Food science, Glycolipids, Carbon, Unsaturated fatty acid

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f591d5e77d7ddd9146d42923c0774dc7
https://pubmed.ncbi.nlm.nih.gov/17116970