Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese.
about
Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches.Lactobacillus and Leuconostoc volatilomes in cheese conditions.The biodiversity of Lactobacillus spp. from Iranian raw milk Motal cheese and antibacterial evaluation based on bacteriocin-encoding genes.Shotgun metagenomics and volatilome profile of the microbiota of fermented sausages.PCR-DGGE analysis of fungal community in manufacturing process of a traditional Iranian cheeseMicrobiological Changes during Ripening of Chihuahua Cheese Manufactured with Raw Milk and Its Seasonal Variations
P2860
Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese.
description
2014 nî lūn-bûn
@nan
2014 թուականի Ապրիլին հրատարակուած գիտական յօդուած
@hyw
2014 թվականի ապրիլին հրատարակված գիտական հոդված
@hy
2014年の論文
@ja
2014年論文
@yue
2014年論文
@zh-hant
2014年論文
@zh-hk
2014年論文
@zh-mo
2014年論文
@zh-tw
2014年论文
@wuu
name
Diversity and functional chara ...... the ripening of a hard cheese.
@ast
Diversity and functional chara ...... the ripening of a hard cheese.
@en
type
label
Diversity and functional chara ...... the ripening of a hard cheese.
@ast
Diversity and functional chara ...... the ripening of a hard cheese.
@en
prefLabel
Diversity and functional chara ...... the ripening of a hard cheese.
@ast
Diversity and functional chara ...... the ripening of a hard cheese.
@en
P2093
P1476
Diversity and functional chara ...... the ripening of a hard cheese
@en
P2093
K Rantsiou
V Alessandria
P356
10.1016/J.IJFOODMICRO.2014.04.020
P577
2014-04-28T00:00:00Z