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1 Ergebnisse
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Caracterización molecular de los microorganismos presentes ..:
Juana Inés Machuca-Guevara
;
Erick Antonio Suárez-Peña
;
Emmerik Motte Darricau
.
https://revistasinvestigacion.unmsm.edu.pe/index.php/rpb/article/view/17220. , 2019
Link:
https://doi.org/10.15381/rpb.v26i4.17220
RT Journal T1
Caracterización molecular de los microorganismos presentes durante el proceso fermentativo de los granos de cacao (Theobroma cacao)
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:741d0565a61e46d688347ab8b17916d2&Exemplar=1&LAN=DE A1 Juana Inés Machuca-Guevara A1 Erick Antonio Suárez-Peña A1 Emmerik Motte Darricau A1 Eric Louis Mialhe-Matonnier PB Universidad Nacional Mayor de San Marcos YR 2019 K1 granos de cacao K1 microorganismos K1 secuenciamiento de adn K1 maldi-tof/tof ms K1 Science K1 Q K1 Biology (General) K1 QH301-705.5 JF https://revistasinvestigacion.unmsm.edu.pe/index.php/rpb/article/view/17220 LK http://dx.doi.org/https://doi.org/10.15381/rpb.v26i4.17220 DO https://doi.org/10.15381/rpb.v26i4.17220 SF ELIB - SuUB Bremen
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