作者：
Zsuzsa,Szabó [1]
;
Klaudia,Pákozdi [2]
;
Katalin,Murvai [1]
;
Tünde,Pusztahelyi [3]
;
Ádám,Kecskeméti [1]
;
Attila,Gáspár [4]
;
Antonio F,Logrieco [5]
;
Tamás,Emri [5]
;
Attila L,Ádám [6]
;
Éva,Leiter [1]
;
László,Hornok [7]
;
István,Pócsi [1]
作者单位：
Department of Molecular Biotechnology and Microbiology, Institute of Biotechnology, Faculty of Science and Technology, University of Debrecen, Debrecen, Hungary.
[1]
Doctoral School of Biological Sciences, Faculty of Agricultural and Environmental Sciences, Szent István University, Gödöllő, Hungary.
[2]
Doctoral School of Nutrition and Food Sciences, Faculty of Medicine, University of Debrecen, Debrecen, Hungary.
[3]
Central Laboratory of Agricultural and Food Products, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Debrecen, Hungary.
[4]
Department of Inorganic and Analytical Chemistry, Faculty of Science and Technology, University of Debrecen, Debrecen, Hungary.
[5]
Institute of Sciences of Food Production (ISPA-CNR), Bari, Italy.
[6]
Plant Protection Institute, Centre for Agricultural Research, Budapest, Hungary.
[7]
Faculty of Agricultural and Environmental Sciences, Szent István University, Gödöllő, Hungary.
[8]
Department of Molecular Biotechnology and Microbiology, Institute of Biotechnology, Faculty of Science and Technology, University of Debrecen, Debrecen, Hungary. pocsi.istvan@science.unideb.hu.
[9]
DOI
10.1007/s00253-020-10717-6
PMID
32719911
发布时间
2021-05-14
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