| Authors: |
Pokethitiyook P; Department of Biology, Faculty of Science, Mahidol University, Bangkok, Thailand.; Center of Excellence on Environmental Health and Toxicology (EHT), OPS, MHESI, Bangkok, Thailand., Joradon P; Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, Food and Agro-Industrial Research Center, King Mongkut's University of Technology North Bangkok, Bangkok, Thailand., Poolpak T; Department of Biology, Faculty of Science, Mahidol University, Bangkok, Thailand.; Center of Excellence on Environmental Health and Toxicology (EHT), OPS, MHESI, Bangkok, Thailand., Kruatrachue M; Department of Biology, Faculty of Science, Mahidol University, Bangkok, Thailand.; Center of Excellence on Environmental Health and Toxicology (EHT), OPS, MHESI, Bangkok, Thailand., Yang KM; ASEAN Institute for Health Development, Mahidol University, Nakhon Pathom, Thailand. kwangmo.yan@mahidol.ac.th.; Center for Global Health, Mahidol University, Nakhon Pathom, Thailand. kwangmo.yan@mahidol.ac.th. |