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Author:
Vigo Saavedra, Flor de Rosa María
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¿Qué hay ahí? Similitudes y diferencias de la microbiota del alga roja Chondracanthus chamissoi de Ancón y Paracas
by
Pereira Gil, Eiji Leandro
,
Vigo Saavedra, Flor de Rosa María
Published 2020
“
... the microbial richness associated with the yuyo, an important component of Peruvian
cuisine
. === Tesis...
”
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Pereira Gil, Eiji Leandro
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Vigo Saavedra, Flor de Rosa María
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