| Authors: |
Ploypetch S; Department of Clinical Sciences and Public Health, Faculty of Veterinary Science, Mahidol University, Nakhon Pathom, Thailand., Pornthummawat A; Department of Pre-Clinic and Applied Animal Science, Faculty of Veterinary Science, Mahidol University, Nakhon Pathom, Thailand., Roytrakul S; Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathum Thani, Thailand., Jaresitthikunchai J; Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathum Thani, Thailand., Phaonakrop N; Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathum Thani, Thailand., Wardhani SW; Department of Pathology, Faculty of Veterinary Science, Chulalongkorn University, Bangkok, Thailand.; Animal Virome and Diagnostic Development Research Unit, Faculty of Veterinary Science, Chulalongkorn University, Bangkok, Thailand., Lacharoje S; Department of Pathology, Faculty of Veterinary Science, Chulalongkorn University, Bangkok, Thailand.; Animal Virome and Diagnostic Development Research Unit, Faculty of Veterinary Science, Chulalongkorn University, Bangkok, Thailand., Techangamsuwan S; Department of Pathology, Faculty of Veterinary Science, Chulalongkorn University, Bangkok, Thailand.; Animal Virome and Diagnostic Development Research Unit, Faculty of Veterinary Science, Chulalongkorn University, Bangkok, Thailand. |
