Culture-independent analysis of the microbial composition of the African traditional fermented foods poto poto and dégué by using three different DNA extraction methods

  1. Abriouel, H.
  2. Omar, N.B.
  3. López, R.L.
  4. Martínez-Cañamero, M.
  5. Keleke, S.
  6. Gálvez, A.
Aldizkaria:
International Journal of Food Microbiology

ISSN: 0168-1605

Argitalpen urtea: 2006

Alea: 111

Zenbakia: 3

Orrialdeak: 228-233

Mota: Artikulua

DOI: 10.1016/J.IJFOODMICRO.2006.06.006 GOOGLE SCHOLAR
Datuen iturria: Scopus