학술논문
Mycobiome characterization of "Ghimisone", a Sardinian ancient barley sourdough traditionally used in Sardinia for making "Ogliathu" bread
Document Type
Article
Author
Source
In: Italian Journal of Mycology . (Italian Journal of Mycology, 1 June 2022, 51(1):34-46)
Subject
Language
English
ISSN
25317342