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1 Ergebnisse
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Molecular characterization of microorganisms during cocoa-b..:
Machuca-Guevara, Juana Inés
;
Suárez-Peña, Erick Antonio
;
Motte Darricau, Emmerik
.
https://revistasinvestigacion.unmsm.edu.pe/index.php/rpb/article/view/17220/14473. , 2019
Link:
https://revistasinvestigacion.unmsm.edu.pe/index.php/r..
RT Journal T1
Molecular characterization of microorganisms during cocoa-bean fermentation process (Theobroma cacao) ; 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-ftuninmsanmarcos:oai:ojs.csi.unmsm:article_17220&Exemplar=1&LAN=DE A1 Machuca-Guevara, Juana Inés A1 Suárez-Peña, Erick Antonio A1 Motte Darricau, Emmerik A1 Mialhe-Matonnier, Eric Louis PB Universidad Nacional Mayor de San Marcos, Facultad de Ciencias Biológicas YR 2019 K1 Cocoa beans K1 fermentation K1 microorganisms K1 DNA sequencing K1 MALDI-TOF/TOF MS K1 Granos de cacao K1 microorganismos K1 secuenciamiento de ADN JF https://revistasinvestigacion.unmsm.edu.pe/index.php/rpb/article/view/17220/14473 LK http://dx.doi.org/https://revistasinvestigacion.unmsm.edu.pe/index.php/rpb/article/view/17220 DO https://revistasinvestigacion.unmsm.edu.pe/index.php/rpb/article/view/17220 SF ELIB - SuUB Bremen
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