Identification of predominant yeasts associated with artisan Mexican cocoa fermentations using culture-dependent and culture-independent approaches.
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Genome Diversity and Evolution in the Budding Yeasts (Saccharomycotina).The cocoa bean fermentation process: from ecosystem analysis to starter culture development.Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester ProductionDetermination of fungal community diversity in fresh and traditional Chinese fermented pepper by pyrosequencing.Evaluation of different fermentation processes for use by small cocoa growers in mexico
P2860
Identification of predominant yeasts associated with artisan Mexican cocoa fermentations using culture-dependent and culture-independent approaches.
description
2015 nî lūn-bûn
@nan
2015年の論文
@ja
2015年論文
@yue
2015年論文
@zh-hant
2015年論文
@zh-hk
2015年論文
@zh-mo
2015年論文
@zh-tw
2015年论文
@wuu
2015年论文
@zh
2015年论文
@zh-cn
name
Identification of predominant ...... ulture-independent approaches.
@en
type
label
Identification of predominant ...... ulture-independent approaches.
@en
prefLabel
Identification of predominant ...... ulture-independent approaches.
@en
P2093
P2860
P1476
Identification of predominant ...... culture-independent approaches
@en
P2093
A Arana-Sánchez
A Gschaedler-Mathis
E Lugo-Cervantes
I Orozco-Ávila
P2860
P2888
P304
P356
10.1007/S11274-014-1788-8
P577
2015-01-08T00:00:00Z
P6179
1017000921