Miang: Fermented Tea in North Thailand
Author:
Affiliation:
1. University of North Carolina
Publisher
SAGE Publications
Link
http://journals.sagepub.com/doi/pdf/10.1177/106939716700200206
Reference32 articles.
Cited by 7 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Recent research advances and ethno-botanical history of miang , a traditional fermented tea ( Camellia sinensis var. assamica ) of northern Thailand;Journal of Ethnic Foods;2017-09
2. Screening lactic acid bacteria with high yielding-acid capacity from pickled tea for their potential uses of inoculating to ferment tea products;Journal of Food Science and Technology;2015-03-20
3. Population dynamics and land-use changes in a Miang (Chewing Tea) village, Northern Thailand;Tropics;2007
4. Sticky rice, fermented fish, and the course of a kingdom: The politics of food in Northeast Thailand;Asian Studies Review;2005-09
5. Oral cancer and precancer related to betel and miang chewing in Thailand: a review;Journal of Oral Pathology and Medicine;1995-07
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