From field to fork: the benefits of Trichoderma spp. in food quality and safety | Open Data UNEx

https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2025-873

Literals

bibo:doi
- 10.1016/j.cofs.2025.101286
ou:tipoPublicacion
- Review
ou:eid
- 2-s2.0-86000300833
dcterms:publisher
- Current Opinion in Food Science
dcterms:contributor
- Carlos García-Latorre, Santiago Ruiz-Moyano, Alicia Rodriguez, Rocío Velázquez, María J Poblaciones, Alejandro Hernández
dcterms:creator
- García-Latorre C.
vivo:identifier
- 2025-873
fabio:hasPublicationYear
- 2025
bibo:issn
- 2214-7993
dcterms:title
- From field to fork: the benefits of Trichoderma spp. in food quality and safety
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=86000300833&origin=inward
ou:urlOrcid
- http://dx.doi.org/10.1016/j.cofs.2025.101286
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=86000300833&origin=inward
ou:vecesCitado
- 0
bibo:volume
- 63

Relations

ou:publicadaEnRevista
- Current Opinion in Food Science

Inverse Relations

Has related: ou:tienePublicacion

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