New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano.
about
Transcriptomic clues to understand the growth of Lactobacillus rhamnosus in cheese.A selected core microbiome drives the early stages of three popular italian cheese manufactures.Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches.A Novel MOS Nanowire Gas Sensor Device (S3) and GC-MS-Based Approach for the Characterization of Grated Parmigiano Reggiano Cheese.Lactobacillus and Leuconostoc volatilomes in cheese conditions.
P2860
New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano.
description
2013 nî lūn-bûn
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2013年の論文
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2013年論文
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2013年論文
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2013年論文
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2013年論文
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2013年論文
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2013年论文
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2013年论文
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name
New developments in the study ...... adano and Parmigiano Reggiano.
@ast
New developments in the study ...... adano and Parmigiano Reggiano.
@en
type
label
New developments in the study ...... adano and Parmigiano Reggiano.
@ast
New developments in the study ...... adano and Parmigiano Reggiano.
@en
prefLabel
New developments in the study ...... adano and Parmigiano Reggiano.
@ast
New developments in the study ...... adano and Parmigiano Reggiano.
@en
P2860
P356
P1476
New developments in the study ...... adano and Parmigiano Reggiano.
@en
P2093
Camilla Lazzi
Erasmo Neviani
P2860
P356
10.3389/FMICB.2013.00036
P577
2013-02-28T00:00:00Z