Use of propidium monoazide for selective profiling of viable microbial cells during Gouda cheese ripening.

Autor:	Erkus, Oylum1,2,3, de Jager, Victor C.L.3,4, Geene, Renske T.C.M.5, van Alen-Boerrigter, Ingrid1,2, Hazelwood, Lucie1,2, van Hijum, Sacha A.F.T.1,2,4, Kleerebezem, Michiel1,2,6, Smid, Eddy J.2,5 eddy.smid@wur.nl
Zdroj:	International Journal of Food Microbiology. Jul2016, Vol. 228, p1-9. 9p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect