PUBLICACIÓN
Mycobiota composition through the ripening of artisanal soft cheeses ‘Torta del Casar’ and ‘Queso de la Serena’ monitored by high-throughput sequencing
ACCEDER A LA PUBLICACIÓN:
Merchan A.V.; Roman A.C.; Ruiz-Moyano S.; Vazquez-Hernandez M.; Cabanas C.M.; Benito M.J.
2025 Applied Food Research
CITAS
2
DOI
10.1016/j.afres.2025.100711
EID
2-s2.0-85215362859
EISSN
2772-5022
BIBTEX
@article { author = {Almudena V. Merchán and Ángel Carlos Román and Santiago Ruiz-Moyano and María Vázquez-Hernández and Catalina M. Cabañas and María José Benito}, title = {Mycobiota composition through the ripening of artisanal soft cheeses ‘Torta del Casar’ and ‘Queso de la Serena’ monitored by high-throughput sequencing}, journal = {Applied Food Research}, year = {2025}, month = {jan}, url = {http://dx.doi.org/10.1016/j.afres.2025.100711}, doi = {10.1016/j.afres.2025.100711} }
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