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Identification and Functional Analysis of the Mycophenolic Acid Gene Cluster of Penicillium roqueforti
The filamentous fungus Penicillium roqueforti is widely known as the ripening agent of blue-veined cheeses. Additionally, this fungus is able to produce several secondary metabolites, including the meroterpenoid compound mycophenolic acid (MPA). Cheeses ripened with P. roqueforti are usually contami...
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| Foilsithe in: | PLoS One |
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| Main Authors: | , , , , , , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
Public Library of Science
2016
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| Ábhair: | |
| Rochtain Ar Líne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4708987/ https://ncbi.nlm.nih.gov/pubmed/26751579 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0147047 |
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