Blue cheese-making has shaped the population genetic structure of the mould Penicillium roqueforti
Crossref DOI link: https://doi.org/10.1371/journal.pone.0171387
Published Online: 2017-03-01
Update policy: https://doi.org/10.1371/journal.pone.corrections_policy
Ropars, Jeanne
López-Villavicencio, Manuela
Snirc, Alodie
Lacoste, Sandrine
Giraud, Tatiana
Funding for this research was provided by:
European Research Council (ERC) (309403)
Version of Record valid from 2017-03-01
