Occurrence and characterization of yeasts isolated from artisanal Fiore Sardo cheese.
about
Multilocus phylogenetic study of the Scheffersomyces yeast clade and characterization of the N-terminal region of xylose reductase geneScheffersomyces cryptocercus: a new xylose-fermenting yeast associated with the gut of wood roaches and new combinations in the Sugiyamaella yeast clade.Gene expression and biochemical analysis of cheese-ripening yeasts: focus on catabolism of L-methionine, lactate, and lactoseThe halotolerant Debaryomyces hansenii, the Cinderella of non-conventional yeasts.Yeasts and hygienic-sanitary microbial indicators in water buffalo mozzarella produced and commercialized in Minas Gerais, Brazil.Characterization of the fungal microflora in raw milk and specialty cheeses of the province of Quebec.Microbiological aspects of the biofilm on wooden utensils used to make a Brazilian artisanal cheese.Updating on the fungal composition in Sardinian sheep's milk by culture-independent methods.
P2860
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P2860
Occurrence and characterization of yeasts isolated from artisanal Fiore Sardo cheese.
description
2004 nî lūn-bûn
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2004年の論文
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2004年学术文章
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2004年学术文章
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2004年学术文章
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2004年学术文章
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2004年学术文章
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2004年学术文章
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2004年學術文章
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2004年學術文章
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name
Occurrence and characterization of yeasts isolated from artisanal Fiore Sardo cheese.
@en
Occurrence and characterization of yeasts isolated from artisanal Fiore Sardo cheese.
@nl
type
label
Occurrence and characterization of yeasts isolated from artisanal Fiore Sardo cheese.
@en
Occurrence and characterization of yeasts isolated from artisanal Fiore Sardo cheese.
@nl
prefLabel
Occurrence and characterization of yeasts isolated from artisanal Fiore Sardo cheese.
@en
Occurrence and characterization of yeasts isolated from artisanal Fiore Sardo cheese.
@nl
P2093
P1476
Occurrence and characterization of yeasts isolated from artisanal Fiore Sardo cheese.
@en
P2093
P356
10.1016/J.IJFOODMICRO.2004.02.001
P577
2004-08-01T00:00:00Z