Author Correction: Engineering a GPCR-based yeast biosensor for a highly sensitive melatonin detection from fermented beverages
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
1 Online-Ressource.
- Language
-
Englisch
- Bibliographic citation
-
Author Correction: Engineering a GPCR-based yeast biosensor for a highly sensitive melatonin detection from fermented beverages ; volume:14 ; number:1 ; day:6 ; month:9 ; year:2024 ; pages:1 ; date:12.2024
Scientific reports ; 14, Heft 1 (6.9.2024), 1, 12.2024
- Creator
-
Bisquert, Ricardo
Guillén, Alba
Muñiz‑Calvo, Sara
Guillamón, José M.
- Contributor
-
SpringerLink (Online service)
- DOI
-
10.1038/s41598-024-71976-1
- URN
-
urn:nbn:de:101:1-2411222119016.475411403461
- Rights
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
15.08.2025, 7:26 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Bisquert, Ricardo
- Guillén, Alba
- Muñiz‑Calvo, Sara
- Guillamón, José M.
- SpringerLink (Online service)
Other Objects (12)
Engineering a GPCR-based yeast biosensor for a highly sensitive melatonin detection from fermented beverages
Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages
Methanol contamination in traditionally fermented alcoholic beverages: the microbial dimension
Identification and probiotic properties of lactobacilli isolated from two different fermented beverages
Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea
Himalayan fermented beverages and their therapeutic properties with scientific validations: a comprehensive review
Flavor design by advanced fermentation techniques for lactic acid fermented malt-based beverages
Microbial dynamic and growth potential of selected pathogens in Ethiopian traditional fermented beverages
A GPCR-based yeast biosensor for biomedical, biotechnological, and point-of-use cannabinoid determination
The effects of traditional fermented beverages on ethanol, ethyl glucuronide and ethyl sulphate levels
Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization
Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico: an ethnobiological approach
Engineering a GPCR-based yeast biosensor for a highly sensitive melatonin detection from fermented beverages
Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages
Methanol contamination in traditionally fermented alcoholic beverages: the microbial dimension
Identification and probiotic properties of lactobacilli isolated from two different fermented beverages
Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea
Himalayan fermented beverages and their therapeutic properties with scientific validations: a comprehensive review
Flavor design by advanced fermentation techniques for lactic acid fermented malt-based beverages
Microbial dynamic and growth potential of selected pathogens in Ethiopian traditional fermented beverages
A GPCR-based yeast biosensor for biomedical, biotechnological, and point-of-use cannabinoid determination
The effects of traditional fermented beverages on ethanol, ethyl glucuronide and ethyl sulphate levels
Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization
Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico: an ethnobiological approach
Engineering a GPCR-based yeast biosensor for a highly sensitive melatonin detection from fermented beverages
Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages
Methanol contamination in traditionally fermented alcoholic beverages: the microbial dimension
Identification and probiotic properties of lactobacilli isolated from two different fermented beverages
Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea
Himalayan fermented beverages and their therapeutic properties with scientific validations: a comprehensive review
Flavor design by advanced fermentation techniques for lactic acid fermented malt-based beverages
Microbial dynamic and growth potential of selected pathogens in Ethiopian traditional fermented beverages
A GPCR-based yeast biosensor for biomedical, biotechnological, and point-of-use cannabinoid determination
The effects of traditional fermented beverages on ethanol, ethyl glucuronide and ethyl sulphate levels
Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization