Article Versions Notes

Cuadrado-Silva CT, Muñoz-González C, Giraldo R, Del Pozo-Bayón MÁ, Osorio C. Bioconversion of Glycosidic Precursors from Sour Guava (Psidium friedrichsthalianum Nied.) Fruit by the Oral Microbiota into Odor-Active Volatile Compounds. Molecules. 2022; 27(4):1269. https://doi.org/10.3390/molecules27041269

Cuadrado-Silva, Carmen Tatiana, Carolina Muñoz-González, Ramón Giraldo, María Ángeles Del Pozo-Bayón, and Coralia Osorio. 2022. "Bioconversion of Glycosidic Precursors from Sour Guava (Psidium friedrichsthalianum Nied.) Fruit by the Oral Microbiota into Odor-Active Volatile Compounds" Molecules 27, no. 4: 1269. https://doi.org/10.3390/molecules27041269

Cuadrado-Silva, C. T., Muñoz-González, C., Giraldo, R., Del Pozo-Bayón, M. Á., & Osorio, C. (2022). Bioconversion of Glycosidic Precursors from Sour Guava (Psidium friedrichsthalianum Nied.) Fruit by the Oral Microbiota into Odor-Active Volatile Compounds. Molecules, 27(4), 1269. https://doi.org/10.3390/molecules27041269