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Diversity and activities of yeasts from different parts of a Stilton cheese.
Gkatzionis, Konstantinos; Yunita, Dewi; Linforth, Robert S T; Dickinson, Matthew; Dodd, Christine E R.
Afiliação
  • Gkatzionis K; School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK. Electronic address: k.gkatzionis@bham.ac.uk.
  • Yunita D; School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK. Electronic address: sbxdy@nottingham.ac.uk.
  • Linforth RS; School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK. Electronic address: robert.linforth@nottingham.ac.uk.
  • Dickinson M; School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK. Electronic address: matthew.dickinson@nottingham.ac.uk.
  • Dodd CE; School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK. Electronic address: christine.dodd@nottingham.ac.uk.
Int J Food Microbiol ; 177: 109-16, 2014 May 02.
Article em En | MEDLINE | ID: mdl-24631634
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Leveduras / Queijo / Biodiversidade / Microbiologia de Alimentos Tipo de estudo: Prognostic_studies / Qualitative_research Idioma: En Ano de publicação: 2014 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Leveduras / Queijo / Biodiversidade / Microbiologia de Alimentos Tipo de estudo: Prognostic_studies / Qualitative_research Idioma: En Ano de publicação: 2014 Tipo de documento: Article