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Unban K, Puangkhankham N, Kanpiengjai A, Govindarajan RK, Kalaimurugan D, Khanongnuch C. Improvement of Polymer Grade L-Lactic Acid Production Using Lactobacillus rhamnosus SCJ9 from Low-Grade Cassava Chips by Simultaneous Saccharification and Fermentation. Processes. 2020; 8(9):1143. https://doi.org/10.3390/pr8091143

Unban, Kridsada, Narongsak Puangkhankham, Apinun Kanpiengjai, Rasiravathanahalli Kaveriyappan Govindarajan, Dharman Kalaimurugan, and Chartchai Khanongnuch. 2020. "Improvement of Polymer Grade L-Lactic Acid Production Using Lactobacillus rhamnosus SCJ9 from Low-Grade Cassava Chips by Simultaneous Saccharification and Fermentation" Processes 8, no. 9: 1143. https://doi.org/10.3390/pr8091143

Unban, K., Puangkhankham, N., Kanpiengjai, A., Govindarajan, R. K., Kalaimurugan, D., & Khanongnuch, C. (2020). Improvement of Polymer Grade L-Lactic Acid Production Using Lactobacillus rhamnosus SCJ9 from Low-Grade Cassava Chips by Simultaneous Saccharification and Fermentation. Processes, 8(9), 1143. https://doi.org/10.3390/pr8091143