Efecto antagonista in vitro de bacillus spp sobre hongos filamentosos asociados a la fermentación del cacao (theobroma cacao l.)
The objective of this research was to control, in vitro conditions, the growth of filamentous fungi associated with the fermentation of cocoa through the application of Bacillus spp. The fungal isolates were obtained from samples of cocoa beans from four collection centers in the Calceta parish of B...
保存先:
| 第一著者: | |
|---|---|
| その他の著者: | |
| フォーマット: | masterThesis |
| 言語: | spa |
| 出版事項: |
2019
|
| 主題: | |
| オンライン･アクセス: | http://repositorio.espam.edu.ec/handle/42000/1057 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|
タグ追加