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Título:
Bacterial communities analysis of amaranth and quinoa dough fermentation by PCR-DGGE (Denaturing Gradient Gel Electrophoresis)
Autor/es:
VERA PINGITORE E.; SAAVEDRA L.; FONTANA C.; COCCONCELLI P.S.; REBECCHI A.; BASSI D.; PISACANE V.; VIGNOLO G.; HÉBERT E.M.
Lugar:
Estambul
Reunión:
Simposio; XXIIV INTERNATIONAL ICFMH SYMPOSIUM ? . FOODMICRO 2012; 2012
Resumen:
Bacterial communities analysis of amaranth and quinoa dough fermentation by PCR-DGGE (Denaturing Gradient Gel Electrophoresis).