Mycobiota in Portuguese ‘normal’ and ‘green’ cork throughout the manufacturing process of stoppers
Author:
Affiliation:
1. Instituto de Tecnologia Química e Biológica, Oeiras,
2. Estação Agronómica Nacional, Oeiras,
3. Estação Vitivínicola Nacional, Dois Portos, Portugal
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2672.1997.00188.x
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2. Dispersion Forms;Environmental Mycology in Public Health;2016
3. Assessment of exposure to the Penicillium glabrum complex in cork industry using complementing methods / Ocjena izloženosti kompleksu Penicillium glabrum u proizvodnji pluta s pomoću komplementarnih metoda;Archives of Industrial Hygiene and Toxicology;2015-09-01
4. Influence of Winery Age and Design on the Distribution of Airborne Molds in Three Rioja Wine Cellars;American Journal of Enology and Viticulture;2014-10-01
5. Investigating Aspergillus nidulans secretome during colonisation of cork cell walls;Journal of Proteomics;2014-02
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