Résultats pour : "Galactomyces geotrichum"
Nombre de documents : 3.
Application of the PCR-DGGE technique to the fungal community of traditional Wielkopolska fried ripened curd cheese to determine its PGI authenticity.
Rychlik Tomasz, Szwengiel Artur, Bednarek Marta, Arcuri Edna F., Montet Didier, Mayo Baltasar, Nowak Jacek, Czarnecki Zbigniew.
2017.
Food Control, 73 (Part B) : 1074-1081.
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Contribution of predominant yeasts to the occurence of aroma compounds during cocoa bean fermentation.
Kone Koumba-Mal, Guehi Tagro Simplice, Durand Noël, Ban-Koffi Louis, Berthiot Laurent, Fontana-Tachon Angélique, Brou Kouakou, Boulanger Renaud, Montet Didier.
2016.
Food Research International, 89 (Part 2) : 910-917.
Biodiversity study of the yeast in fresh and fermented camel and mare's milk by denaturing gradient gel electrophoresis.
Baubekova Almagul, Akhmetsadykova Shynar, Konuspayeva Gaukhar, Akhmetsadykov Nourlan, Faye Bernard, Loiseau Gérard.
2015.
Journal of Camel Practice and Research, 22 (1) : 91-95.
