Microbial diversity on S. Jorge cheese
收藏NIAID Data Ecosystem2026-03-14 收录
下载链接：
https://www.ncbi.nlm.nih.gov/sra/SRP411443
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资源简介：
This study describes the microbiota of the milk, natural whey starter and curd used to make S. Jorge cheese, an artisanal Portuguese cheese made from raw cow's milk.
创建时间：
2022-12-05
