Unpasteurised commercial boza as a source of microbial diversity.

Unpasteurised commercial boza as a source of microbial diversity.

Item
http://www.wikidata.org/entity/Q35463067
The genus Weissella: taxonomy, ecology and biotechnological potential.Insight into the bacterial diversity of fermentation woad dye vats as revealed by PCR-DGGE and pyrosequencing.Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours.Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All.The Occurrence of Beer Spoilage Lactic Acid Bacteria in Craft Beer Production.Health benefits of fermented foods.Identification of undesirable white-colony-forming yeasts appeared on the surface of Japanese kimchi.Transferable Antibiotic Resistances in Marketed Edible Grasshoppers (Locusta migratoria migratorioides).Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?
P2860

Unpasteurised commercial boza as a source of microbial diversity.

Item
http://www.wikidata.org/entity/Q35463067
description
2014 nî lūn-bûn
@nan
2014 թուականի Նոյեմբերին հրատարակուած գիտական յօդուած
@hyw
2014 թվականի նոյեմբերին 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
Unpasteurised commercial boza as a source of microbial diversity.
@ast
Unpasteurised commercial boza as a source of microbial diversity.
@en
type
label
Unpasteurised commercial boza as a source of microbial diversity.
@ast
Unpasteurised commercial boza as a source of microbial diversity.
@en
prefLabel
Unpasteurised commercial boza as a source of microbial diversity.
@ast
Unpasteurised commercial boza as a source of microbial diversity.
@en
P1433
P1476
P304
P31
P356
P478
P50
P577
P698
P921
P356
P1433
P1476
Unpasteurised commercial boza as a source of microbial diversity
@en
P304
P31
P356
10.1016/J.IJFOODMICRO.2014.11.011
P478
P50
P577
P698
P921