Genomic insights of Salmonella isolated from dry fermented sausage production chains in Spain and France
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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1 Online-Ressource.
- Sprache
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Englisch
- Erschienen in
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Genomic insights of Salmonella isolated from dry fermented sausage production chains in Spain and France ; volume:14 ; number:1 ; day:22 ; month:5 ; year:2024 ; pages:1-14 ; date:12.2024
Scientific reports ; 14, Heft 1 (22.5.2024), 1-14, 12.2024
- Urheber
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Ferrer-Bustins, Núria
Yvon, Claire
Martín, Belén
Leclerc, Vincent
Leblanc, Jean-Charles
Corominas, Laura
Sabaté, Sara
Tolosa-Muñoz, Eva
Chacón-Villanueva, Carme
Bover-Cid, Sara
Cadel-Six, Sabrina
Jofré, Anna
- Beteiligte Personen und Organisationen
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SpringerLink (Online service)
- DOI
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10.1038/s41598-024-62141-9
- URN
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urn:nbn:de:101:1-2408011328377.567148209868
- Rechteinformation
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
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14.08.2025, 10:52 MESZ
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Beteiligte
- Ferrer-Bustins, Núria
- Yvon, Claire
- Martín, Belén
- Leclerc, Vincent
- Leblanc, Jean-Charles
- Corominas, Laura
- Sabaté, Sara
- Tolosa-Muñoz, Eva
- Chacón-Villanueva, Carme
- Bover-Cid, Sara
- Cadel-Six, Sabrina
- Jofré, Anna
- SpringerLink (Online service)
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Increased Flavonoid Compounds from Fermented Houttuynia cordata using Isolated Six of Bacillus from Traditionally Fermented Houttuynia cordata
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Identification and probiotic properties of lactobacilli isolated from two different fermented beverages
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Increased Flavonoid Compounds from Fermented Houttuynia cordata using Isolated Six of Bacillus from Traditionally Fermented Houttuynia cordata
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