- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
1 Online-Ressource.
- Sprache
-
Englisch
- Erschienen in
-
Microbial interactions shape cheese flavour formation ; volume:14 ; number:1 ; day:21 ; month:12 ; year:2023 ; pages:1-14 ; date:12.2023
Nature Communications ; 14, Heft 1 (21.12.2023), 1-14, 12.2023
- Urheber
-
Melkonian, Chrats
Zorrilla, Francisco
Kjærbølling, Inge
Blasche, Sonja
Machado, Daniel
Junge, Mette
Sørensen, Kim Ib
Andersen, Lene Tranberg
Patil, Kiran Raosaheb
Zeidan, Ahmad A.
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1038/s41467-023-41059-2
- URN
-
urn:nbn:de:101:1-2024030107445591834841
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:48 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
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Beteiligte
- Melkonian, Chrats
- Zorrilla, Francisco
- Kjærbølling, Inge
- Blasche, Sonja
- Machado, Daniel
- Junge, Mette
- Sørensen, Kim Ib
- Andersen, Lene Tranberg
- Patil, Kiran Raosaheb
- Zeidan, Ahmad A.
- SpringerLink (Online service)
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