Secondary Metabolites from Penicillium roqueforti, A Starter for the Production of Gorgonzola Cheese.
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Secondary Metabolites from Penicillium roqueforti, A Starter for the Production of Gorgonzola Cheese.
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article científic
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article scientifique
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articolo scientifico
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artigo científico
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bilimsel makale
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scientific article published on August 2014
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vedecký článok
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vetenskaplig artikel
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videnskabelig artikel
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vědecký článek
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Secondary Metabolites from Pen ...... oduction of Gorgonzola Cheese.
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Secondary Metabolites from Pen ...... oduction of Gorgonzola Cheese.
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Secondary Metabolites from Pen ...... oduction of Gorgonzola Cheese.
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Secondary Metabolites from Pen ...... oduction of Gorgonzola Cheese.
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Secondary Metabolites from Pen ...... oduction of Gorgonzola Cheese.
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Secondary Metabolites from Pen ...... oduction of Gorgonzola Cheese.
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P2093
P2860
P356
P1476
Secondary Metabolites from Pen ...... oduction of Gorgonzola Cheese.
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P2093
Alberto Giardini
Gabriella Soncini
Lisa Vallone
P2860
P356
10.4081/IJFS.2014.2118
P577
2014-08-01T00:00:00Z