Characterization of Bacterial Communities in Mexican Artisanal Raw Milk "Bola de Ocosingo" Cheese by High-Throughput Sequencing
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Characterization of Bacterial Communities in Mexican Artisanal Raw Milk "Bola de Ocosingo" Cheese by High-Throughput Sequencing
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im Januar 2018 veröffentlichter wissenschaftlicher Artikel
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scientific article published on 29 October 2018
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wetenschappelijk artikel
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наукова стаття, опублікована у 2018
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name
Characterization of Bacterial ...... by High-Throughput Sequencing
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Characterization of Bacterial ...... by High-Throughput Sequencing
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Characterization of Bacterial ...... by High-Throughput Sequencing
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Characterization of Bacterial ...... by High-Throughput Sequencing
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Characterization of Bacterial ...... by High-Throughput Sequencing
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Characterization of Bacterial ...... by High-Throughput Sequencing
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P2093
P2860
P356
P1476
Characterization of Bacterial ...... by High-Throughput Sequencing
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P2093
Claudia Meyli Escobar-Ramírez
Mark L Tamplin
Montserrat Hernández-Iturriaga
P2860
P356
10.3389/FMICB.2018.02598
P407
P577
2018-10-29T00:00:00Z