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    Mycobiota composition through the ripening of artisanal soft cheeses ‘Torta del Casar’ and ‘Queso de la Serena’ monitored by high-throughput sequencing

    Mycobiota composition through the ripening of artisanal soft cheeses ‘Torta del Casar’ and ‘Queso de la Serena’ monitored by high-throughput sequencing by Almudena V. Merchán, Ángel Carlos Román, Santiago Ruiz-Moyano, María Vázquez-Hernández, Catalina M. Cabañas, María José Benito

    Published 2025-06-01
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