Mycobiota composition through the ripening of artisanal soft cheeses ‘Torta del Casar’ and ‘Queso de la Serena’ monitored by high-throughput sequencing

Literals

• dcterms:publisher
  • Applied Food Research
• bibo:doi
  • 10.1016/j.afres.2025.100711
• dcterms:creator
  • Merchán A.V.
• dcterms:contributor
  • Merchan A.V.; Roman A.C.; Ruiz-Moyano S.; Vazquez-Hernandez M.; Cabanas C.M.; Benito M.J.
• ou:eid
  • 2-s2.0-85215362859
• bibo:eissn
  • 2772-5022
• fabio:hasPublicationYear
  • 2025
• vivo:identifier
  • 2025-381
• ou:tipoPublicacion
  • Article
• dcterms:title
  • Mycobiota composition through the ripening of artisanal soft cheeses ‘Torta del Casar’ and ‘Queso de la Serena’ monitored by high-throughput sequencing
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85215362859&origin=inward
• ou:urlOrcid
  • https://doi.org/10.1016/j.afres.2025.100711
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85215362859&origin=inward
• bibo:volume
  • 5

Typed Literals

• dcterms:created
  • 2025-06-01T00:00:00 (xsd:dateTime)
• ou:openaccess
  • True (xsd:boolean)
• ou:vecesCitado
  • 2 (xsd:integer)

Inverse Relations

• Has related: ou:tienePublicacion
  • ALMUDENA VÁZQUEZ MERCHÁN
  • MARÍA JOSÉ BENITO BERNÁLDEZ
  • SANTIAGO RUIZ-MOYANO SECO DE HERRERA
  • ÁNGEL CARLOS ROMÁN GARCÍA