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Penicillium roqueforti Ab:ACnc:Pt:Ser:Qn

Known as: anticuerpo contra Penicillium roqueforti:concentración arbitraria:punto en el tiempo:suero:cuantitativo, Penicillium roqueforti As:Arbitraire concentratie:Moment:Serum:Kwantitatief, Penicillium roqueforti Ac:ACnc:Pt:Soro:Qn 
 
National Institutes of Health

Papers overview

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2017
2017
The sfk1 (suppressor of four kinase) gene has been mainly studied in Saccharomyces cerevisiae, where it was shown to be involved… Expand
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2016
2016
BACKGROUND Lactic acid bacteria (LAB) are important for the processing of various food products. Although genetically modified… Expand
2014
2014
The emblematic fungus Penicillium roqueforti is used throughout the world as a starter culture in the production of blue‐veined… Expand
2014
2014
Background: Essential oil components eugenol and carvacrol (ranging between 100 and 200 ppm for carvacrol and between 250 and 750… Expand
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Highly Cited
2009
Highly Cited
2009
High quality local varieties of blue-veined cheese are made in the villages of the valleys of Cabrales, Valdeón and Bejes… Expand
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2005
2005
SummaryThe aim of these investigations was to study the conditions for the production of extracellular lipases… Expand
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Highly Cited
2004
Highly Cited
2004
Incubation of farnesyl diphosphate (1) with Penicillium roqueforti aristolochene synthase yielded (+)-aristolochene (4… Expand
Highly Cited
2003
Highly Cited
2003
The combined effects of water activity (aw), pH and temperature on the germination and growth of seven xerophilic fungi important… Expand
1985
1985
PR toxin production in yeast extract-sucrose broth by 33 Penicillium roqueforti isolates from Cabrales blue cheese was quantified… Expand
1975
1975
The kynureninase-type enzymes of three fungi and one bacterium were isolated and examined kinetically for their ability to… Expand
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