Bacillus sp. Isolated from Japanese food Natto
Аутори
Joksimović, KristinaŽerađanin, Aleksandra
Avdalović, Jelena
Miletić, Srđan B.
Gojgić-Cvijović, Gordana D.
Beškoski, Vladimir
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Poster presented at Serbian Biochemical Society Ninth Conference with international participation.
Кључне речи:
Bacillus subtilis / Microorganisms / Isolation / rRNA gene sequencingИзвор:
2019Финансирање / пројекти:
Напомена:
Повезане информације:
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - CONF AU - Joksimović, Kristina AU - Žerađanin, Aleksandra AU - Avdalović, Jelena AU - Miletić, Srđan B. AU - Gojgić-Cvijović, Gordana D. AU - Beškoski, Vladimir PY - 2019 UR - http://cherry.chem.bg.ac.rs/handle/123456789/5389 AB - Poster presented at Serbian Biochemical Society Ninth Conference with international participation. T1 - Bacillus sp. Isolated from Japanese food Natto UR - https://hdl.handle.net/21.15107/rcub_cherry_5389 ER -
@conference{ author = "Joksimović, Kristina and Žerađanin, Aleksandra and Avdalović, Jelena and Miletić, Srđan B. and Gojgić-Cvijović, Gordana D. and Beškoski, Vladimir", year = "2019", abstract = "Poster presented at Serbian Biochemical Society Ninth Conference with international participation.", title = "Bacillus sp. Isolated from Japanese food Natto", url = "https://hdl.handle.net/21.15107/rcub_cherry_5389" }
Joksimović, K., Žerađanin, A., Avdalović, J., Miletić, S. B., Gojgić-Cvijović, G. D.,& Beškoski, V.. (2019). Bacillus sp. Isolated from Japanese food Natto. . https://hdl.handle.net/21.15107/rcub_cherry_5389
Joksimović K, Žerađanin A, Avdalović J, Miletić SB, Gojgić-Cvijović GD, Beškoski V. Bacillus sp. Isolated from Japanese food Natto. 2019;. https://hdl.handle.net/21.15107/rcub_cherry_5389 .
Joksimović, Kristina, Žerađanin, Aleksandra, Avdalović, Jelena, Miletić, Srđan B., Gojgić-Cvijović, Gordana D., Beškoski, Vladimir, "Bacillus sp. Isolated from Japanese food Natto" (2019), https://hdl.handle.net/21.15107/rcub_cherry_5389 .