Mostrando 3 resultados de: 3
Filtros aplicados
Publisher
Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology(1)
International Journal of Systematic and Evolutionary Microbiology(1)
Mycofactories(1)
Área temáticas
Microorganismos, hongos y algas(2)
Alimentación y bebidas(1)
Ecología(1)
Plantas conocidas por sus características y flores(1)
Procesado de productos lácteos y afines(1)
Área de conocimiento
Ciencia de los alimentos(1)
Origen
scopus(3)
Mold-fermented foods: Penicillium spp. as ripening agents in the elaboration of cheese and meat products
Book PartAbstract: Fungi have been used to elaborate fermented foods by many cultures throughout the world since ancienPalabras claves:Autores:Chávez R., Federico S. Laich, Fierro F., García-Rico R.O.Fuentes:scopusLeucosporidium escuderoi f.a., sp. nov., a basidiomycetous yeast associated with an Antarctic marine sponge
ArticleAbstract: A basidiomycetous yeast, strain E2A-C3-II, was isolated from a marine sponge (Hymeniacidon sp.) collPalabras claves:Antarctica, Leucosporidium, Marine sponge, New yeast speciesAutores:Chávez R., Federico S. Laich, Vaca I.Fuentes:scopusRhodotorula portillonensis sp. nov., a basidiomycetous yeast isolated from Antarctic shallow-water marine sediment
ArticleAbstract: During the characterization of the mycobiota associated with shallow-water marine environments fromPalabras claves:Autores:Chávez R., Federico S. Laich, Vaca I.Fuentes:scopus