The food-associated resistome is shaped by processing and production environments

1. Quijada,N.M.
2. Cobo-Díaz,J.F.
3. Valentino,V.
4. Barcenilla,C.
5. De Filippis,F.
6. Cabrera-Rubio,R.
7. Carlino,N.
8. Pinto,F.
9. Dzieciol,M.
10. Calvete-Torre,I.
11. Sabater,C.
12. Rubino,F.
13. Knobloch,S.
14. Skirnisdottir,S.
15. Ruiz,L.
16. López,M.
17. Prieto,M.
18. Marteinsson,V.T.
19. Margolles,A.
20. Segata,N.
21. Cotter,P.D.
22. Wagner,M.
23. Ercolini,D.
24. Alvarez-Ordóñez,A.

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lock_openBULERIA handle

DOI: 10.1038/S41564-025-02059-8 GOOGLE SCHOLAR HANDLE: https://hdl.handle.net/10612/26275

BULERIA. Repositorio Institucional de la Universidad de León: lock_openOpen access Handle

Data source: Scopus