Literature DB >> 5299914

Candida mogii sp. n., a halotolerant year associated with miso fermentation.

M Vidal-Leiria.   

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Year:  1967        PMID： 5299914     DOI： 10.1007/bf02045579

Source DB:  PubMed          Journal:  Antonie Van Leeuwenhoek        ISSN： 0003-6072            Impact factor:   2.271


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  3 in total

1.  A MILLENNIUM OF FUNGI, FOOD, AND FERMENTATION.

Authors:  C W HESSELTINE
Journal:  Mycologia       Date:  1965 Mar-Apr       Impact factor: 2.696

2.  Miso. III. Pure culture fermentation with Saccharomyces rouxii.

Authors:  C W HESSELTINE; K SHIBASAKI
Journal:  Appl Microbiol       Date:  1961-11

3.  Torulopsis mogii sp. n.

Authors:  M Vidal-Leiria
Journal:  Antonie Van Leeuwenhoek       Date:  1966       Impact factor: 2.271
  3 in total
  2 in total

1.  Systematics of the genera Debaryomyces and Metschnikowia: proton magnetic resonance spectra of their mannans as an aid in classification.

Authors:  J F Spencer; P A Gorin
Journal:  Antonie Van Leeuwenhoek       Date:  1970       Impact factor: 2.271

2.  Systematics of the genus Candida Berkhout: proton magnetic resonance spectra of the mannans and mannose-containing polysaccharides as an aid in classification.

Authors:  J F Spencer; P A Gorin
Journal:  Antonie Van Leeuwenhoek       Date:  1969       Impact factor: 2.271
  2 in total

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