Profiling of bacterial and fungal communities of Mexican cheeses by high throughput DNA sequencing

Author:

Murugesan Selvasankar,Reyes-Mata Maria Paulina,Nirmalkar Khemlal,Chavez-Carbajal Alejandra,Juárez-Hernández Josue Isaac,Torres-Gómez Rosario Erea,Piña-Escobedo Alberto,Maya Otoniel,Hoyo-Vadillo Carlos,Ramos-Ramírez Emma Gloria,Salazar-Montoya Juan Alfredo,García-Mena JaimeORCID

Funder

Cinvestav

FONSEC

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

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3. 1999. Official methods of analysis of the AOAC (16th ed) Gaithersburg, MD. Methods 960.52.;AOAC960.52 Association of Official Analytical Chemists (AOAC),1999

4. Toxic and essential elements in Lebanese cheese;Bou Khozam;Food Additives & Contaminants, Part B: Surveillance,2012

5. Food fermentations: Microorganisms with technological beneficial use;Bourdichon;International Journal of Food Microbiology,2012

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