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Fruit Microbial Communities of the Bisucciu Sardinian Apric..:
Francesco Fancello
;
Angela Bianco
;
Marta Niccolai
...
https://www.mdpi.com/2311-5637/8/8/364. , 2022
Link:
https://doi.org/10.3390/fermentation8080364
RT Journal T1
Fruit Microbial Communities of the Bisucciu Sardinian Apricot Cultivar ( Prunus armeniaca L.) as a Reservoir of New Brewing Starter Strains
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:226ec262d5c44fd99c15f37adf3f22c4&Exemplar=1&LAN=DE A1 Francesco Fancello A1 Angela Bianco A1 Marta Niccolai A1 Giacomo Zara A1 Roberta Coronas A1 Elisa Serra A1 Guy D'Hallewin A1 Antonio Valentoni A1 Antonio Santoru A1 Luca Pretti A1 Marilena Budroni PB MDPI AG YR 2022 K1 microbiota K1 fruit beer K1 biodiversity K1 apricot K1 Fermentation industries. Beverages. Alcohol K1 TP500-660 JF https://www.mdpi.com/2311-5637/8/8/364 LK http://dx.doi.org/https://doi.org/10.3390/fermentation8080364 DO https://doi.org/10.3390/fermentation8080364 SF ELIB - SuUB Bremen
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