SUPPLEMENTAL MATERIAL. Characterization of autochthonal yeasts isolated from Spanish soft raw ewe's milk PDO cheeses for technological application

Name: SUPPLEMENTAL MATERIAL. Characterization of autochthonal yeasts isolated from Spanish soft raw ewe's milk PDO cheeses for technological application
Creator: Almudena V. Merchán
Published: 2021-12-13T15:51:56.670Z
Keywords: Food Science

Merchán, Almudena V.; Ruiz-Moyano, Santiago; Vázquez Hernández, María; Benito, María José; Aranda, Emilio; Rodríguez, Alicia; Martín, Alberto

doi:10.17632/6rst447xpn.1

SUPPLEMENTAL MATERIAL. Characterization of autochthonal yeasts isolated from Spanish soft raw ewe's milk PDO cheeses for technological application

Published: 13 December 2021| Version 1 | DOI: 10.17632/6rst447xpn.1

Contributors:

,

Description

Supplemental material of article: Characterization of autochthonal yeasts isolated from Spanish soft raw ewe's milk PDO cheeses for technological application

Files

Institutions

Universidad de Extremadura

SUPPLEMENTAL MATERIAL. Characterization of autochthonal yeasts isolated from Spanish soft raw ewe's milk PDO cheeses for technological application

Description

Files

Institutions

Categories

Licence