All-around management of a fungal isolate obtained from cheese spoilage as an environmental source: direct approach from an undergrad student to a biotechnological characterization

In this work, we present the results of an undergrad student from the perspective of its first approach as a principal researcher in a project. In order to gain practical experience, one of the options for students that have interest in pursuing a postgraduate programcorresponds to aresearchstay in...

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