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Selection of potential non-Sacharomyces probiotic yeasts from food origin by a step-by-step approach (vol 112, pg 143, 2018)

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dc.contributor.authorFernandez-Pacheco, Pilar
dc.contributor.authorArevalo-Villena, Maria
dc.contributor.authorRosa, Isabel Zaparoli [UNESP]
dc.contributor.authorBriones Perez, Ana
dc.contributor.institutionCastilla La Mancha Univ
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2020-12-10T19:43:09Z
dc.date.available2020-12-10T19:43:09Z
dc.date.issued2019-12-01
dc.description.affiliationCastilla La Mancha Univ, Food Sci & Technol Dept, Ave Camilo Jose Cela S-N,Edificio Marie Curie, Ciudad Real 13071, Spain
dc.description.affiliationUniv Estadual Paulista, Dept Microbiol, Inst Biociencias Letras & Ciencias Exatas Ibilce, Rua Cristovao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Dept Microbiol, Inst Biociencias Letras & Ciencias Exatas Ibilce, Rua Cristovao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil
dc.format.extent1
dc.identifierhttp://dx.doi.org/10.1016/j.foodres.2019.05.039
dc.identifier.citationFood Research International. Amsterdam: Elsevier, v. 126, 1 p., 2019.
dc.identifier.doi10.1016/j.foodres.2019.05.039
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/11449/196387
dc.identifier.wosWOS:000501387700070
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofFood Research International
dc.sourceWeb of Science
dc.titleSelection of potential non-Sacharomyces probiotic yeasts from food origin by a step-by-step approach (vol 112, pg 143, 2018)en
dc.typeErrata
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
dspace.entity.typePublication
unesp.author.orcid0000-0001-8224-7637[2]
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentBiologia - IBILCEpt

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São José do Rio Preto - IBILCE - Instituto de Biociências, Letras e Ciências Exatas