Funga (Dutch Wikipedia)

Analysis of information sources in references of the Wikipedia article "Funga" in Dutch language version.

refsWebsite

Global rank Dutch rank

5^th place

28^th place

2^nd place

8^th place

1^st place

3,100^th place

4,170^th place

4^th place

12^th place

doi.org

Kuhar, Francisco (2018). Delimitation of Funga as a valid term for the diversity of fungal communities: the Fauna, Flora & Funga proposal (FF&F). IMA Fungus 9 (2): A71–A74 (Springer Science and Business Media LLC). ISSN: 2210-6359. DOI: 10.1007/bf03449441.
Decker, Marianne (2005). The inhibitory effect of Penicillium camemberti and Geotruchum candidum on the associated funga of white mould cheese. International Journal of Food Microbiology 104 (1): 51–60 (Elsevier BV). ISSN: 0168-1605. PMID 16083983. DOI: 10.1016/j.ijfoodmicro.2005.04.002.

Decker, Marianne (2005). The inhibitory effect of Penicillium camemberti and Geotruchum candidum on the associated funga of white mould cheese. International Journal of Food Microbiology 104 (1): 51–60 (Elsevier BV). ISSN: 0168-1605. PMID 16083983. DOI: 10.1016/j.ijfoodmicro.2005.04.002.

IUCN SSC acceptance of Fauna Flora Funga. Fungal Conservation Committee, IUCN SSC (2021). Gearchiveerd op 11 november 2021. Geraadpleegd op 17 april 2024. “The IUCN Species Survival Commission calls for the due recognition of fungi as major components of biodiversity in legislation and policy. It fully endorses the Fauna Flora Funga Initiative and asks that the phrases animals and plants and fauna and flora be replaced with animals, fungi, and plants and fauna, flora, and funga.”

Kuhar, Francisco (2018). Delimitation of Funga as a valid term for the diversity of fungal communities: the Fauna, Flora & Funga proposal (FF&F). IMA Fungus 9 (2): A71–A74 (Springer Science and Business Media LLC). ISSN: 2210-6359. DOI: 10.1007/bf03449441.
Decker, Marianne (2005). The inhibitory effect of Penicillium camemberti and Geotruchum candidum on the associated funga of white mould cheese. International Journal of Food Microbiology 104 (1): 51–60 (Elsevier BV). ISSN: 0168-1605. PMID 16083983. DOI: 10.1016/j.ijfoodmicro.2005.04.002.