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The Composition of Camembert Cheese-Ripening Cultures Modulates both Mycelial Growth and Appearance
The fungal microbiota of bloomy-rind cheeses, such as Camembert, forms a complex ecosystem that has not been well studied, and its monitoring during the ripening period remains a challenge. One limitation of enumerating yeasts and molds on traditional agar media is that hyphae are multicellular stru...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology
2012
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3298135/ https://ncbi.nlm.nih.gov/pubmed/22247164 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.06645-11 |
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