Autor: Cocconcelli, Pier Sandro
- Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity
- Genome sequence of Azospirillum brasilense REC3, isolated from strawberry plants
- Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough
Autor: Fontana, Cecilia Alejandra
- Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity
- Genome sequence of Azospirillum brasilense REC3, isolated from strawberry plants
- Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough
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- Fruit yield of strawberry plants inoculated with Azospirillum brasilense RLC1 and REC3 under field conditions
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