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Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented Milk.
Moonga, Himoonga Bernard; Schoustra, Sijmen E; van den Heuvel, Joost; Linnemann, Anita R; Samad, Md Sainur; Shindano, John; Smid, Eddy J.
Afiliação
  • Moonga HB; Laboratory of Food Microbiology, Wageningen University and Research, Wageningen, Netherlands.
  • Schoustra SE; Food Quality and Design, Wageningen University and Research, Wageningen, Netherlands.
  • van den Heuvel J; Laboratory of Genetics, Wageningen University and Research, Wageningen, Netherlands.
  • Linnemann AR; Department of Food Science and Nutrition, School of Agricultural Sciences, University of Zambia, Lusaka, Zambia.
  • Samad MS; Laboratory of Genetics, Wageningen University and Research, Wageningen, Netherlands.
  • Shindano J; Department of Food Science and Nutrition, School of Agricultural Sciences, University of Zambia, Lusaka, Zambia.
  • Smid EJ; Laboratory of Genetics, Wageningen University and Research, Wageningen, Netherlands.
Front Microbiol ; 11: 1816, 2020.
Article em En | MEDLINE | ID: mdl-32849423
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2020 Tipo de documento: Article