Bacteria and yeast involved in red-browning defect in smear cheese
收藏NIAID Data Ecosystem2026-03-10 收录
下载链接：
https://www.ncbi.nlm.nih.gov/sra/SRP051167
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资源简介：
This study is focused on the characterisation of microbiota in red-spoiled (n=6) and not-spoiled cheeses (n=6), and onto the wooden shelves (12) used for ripenning.
创建时间：
2017-09-17
