文献
J-GLOBAL ID:202102234458796820
整理番号:21A2842037
アルティサナールチーズホエーのファージ生物多様性は発酵プロセスの複雑性を反映する【JST・京大機械翻訳】
Phage Biodiversity in Artisanal Cheese Wheys Reflects the Complexity of the Fermentation Process
著者 (10件):
Mahony Jennifer
(School of Microbiology, University College Cork, T12 YT20 Cork, Ireland)
,
Mahony Jennifer
(Alimentary Pharmabiotic Centre, University College Cork, T12 YT20 Cork, Ireland)
,
Moscarelli Angelo
(School of Microbiology, University College Cork, T12 YT20 Cork, Ireland)
,
Moscarelli Angelo
(Department of Agricultural and Forest Science, University of Palermo, 90128 Palermo, Italy)
,
Kelleher Philip
(School of Microbiology, University College Cork, T12 YT20 Cork, Ireland)
,
Lugli Gabriele A.
(Laboratory of Probiogenomics, Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, 43124 Parma, Italy)
,
Ventura Marco
(Laboratory of Probiogenomics, Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, 43124 Parma, Italy)
,
Settanni Luca
(Department of Agricultural and Forest Science, University of Palermo, 90128 Palermo, Italy)
,
Sinderen Douwe Van
(School of Microbiology, University College Cork, T12 YT20 Cork, Ireland)
,
Sinderen Douwe Van
(Alimentary Pharmabiotic Centre, University College Cork, T12 YT20 Cork, Ireland)
資料名:
Viruses (Web)
(Viruses (Web))
巻:
9
号:
3
ページ:
45
発行年:
2017年
JST資料番号:
U7293A
ISSN:
1999-4915
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
スイス (CHE)
言語:
英語 (EN)