Use of conserved randomly amplified polymorphic DNA (RAPD) fragments and RAPD pattern for characterization of Lactobacillus fermentum in Ghanaian fermented maize dough.
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Microbial community dynamics during production of the Mexican fermented maize dough pozolExploring the Bacterial Microbiota of Colombian Fermented Maize Dough "Masa Agria" (Maiz Añejo)Randomly amplified polymorphic DNA analysis of Erysipelothrix spp.Pulsed-field gel electrophoresis in differentiation of erysipelothrix species strains.Evolution of the lactic acid bacterial community during malt whisky fermentation: a polyphasic study.Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet dough.
P2860
Use of conserved randomly amplified polymorphic DNA (RAPD) fragments and RAPD pattern for characterization of Lactobacillus fermentum in Ghanaian fermented maize dough.
description
1999 nî lūn-bûn
@nan
1999年の論文
@ja
1999年学术文章
@wuu
1999年学术文章
@zh-cn
1999年学术文章
@zh-hans
1999年学术文章
@zh-my
1999年学术文章
@zh-sg
1999年學術文章
@yue
1999年學術文章
@zh
1999年學術文章
@zh-hant
name
Use of conserved randomly ampl ...... hanaian fermented maize dough.
@en
Use of conserved randomly amplified polymorphic DNA
@nl
type
label
Use of conserved randomly ampl ...... hanaian fermented maize dough.
@en
Use of conserved randomly amplified polymorphic DNA
@nl
prefLabel
Use of conserved randomly ampl ...... hanaian fermented maize dough.
@en
Use of conserved randomly amplified polymorphic DNA
@nl
P2093
P2860
P1476
Use of conserved randomly ampl ...... hanaian fermented maize dough.
@en
P2093
A E Hayford
A Petersen
F K Vogensen
M Jakobsen
P2860
P304
P407
P577
1999-07-01T00:00:00Z