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    Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity by Fontana, Cecilia Alejandra, Bassi, Daniela, López, Constanza María, Pisacane, Vicenza, Otero, María Claudia, Puglisi, Edoardo, Rebecchi, Annalisa, Cocconcelli, Pier Sandro, Vignolo, Graciela Margarita

    Published 2018
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    info:ar-repo/semantics/artículo
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    Genome sequence of Azospirillum brasilense REC3, isolated from strawberry plants by Fontana, Cecilia Alejandra, Salazar, Sergio Miguel, Bassi, Daniela, Puglisi, Edoardo, Lovaisa, Nadia Carolina, Toffoli, Lucia Mercedes, Pedraza, Raúl Osvaldo, Cocconcelli, Pier Sandro

    Published 2019
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    Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough by Dentice Maidana, Stefania, Aristimuño Ficoseco, Cecilia, Bassi, Daniela, Cocconcelli, Pier Sandro, Puglisi, Edoardo, Savoy, Graciela, Vignolo, Graciela Margarita, Fontana, Cecilia Alejandra

    Published 2019
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    info:ar-repo/semantics/artículo

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