Gómez-Aldapa, C.A.; Castro-Rosas, J.; López-Molina, A.; Conde-Mejía, C.; Pineda-Muñoz, C.F.; Jiménez-González, A.; Medina-Moreno, S.A.; Falcón-León, M.P.; Conde-Báez, L.
Best Conditions for the Production of Natural Isopentyl Acetate (Banana Aroma) from Cheese Industry Waste: An Experimental Precursor Approach. Processes 2021, 9, 1880.
https://doi.org/10.3390/pr9111880
AMA Style
Gómez-Aldapa CA, Castro-Rosas J, López-Molina A, Conde-Mejía C, Pineda-Muñoz CF, Jiménez-González A, Medina-Moreno SA, Falcón-León MP, Conde-Báez L.
Best Conditions for the Production of Natural Isopentyl Acetate (Banana Aroma) from Cheese Industry Waste: An Experimental Precursor Approach. Processes. 2021; 9(11):1880.
https://doi.org/10.3390/pr9111880
Chicago/Turabian Style
Gómez-Aldapa, Carlos Alberto, Javier Castro-Rosas, Antioco López-Molina, Carolina Conde-Mejía, Cuauhtémoc Francisco Pineda-Muñoz, Angélica Jiménez-González, Sergio Alejandro Medina-Moreno, Martha Patricia Falcón-León, and Laura Conde-Báez.
2021. "Best Conditions for the Production of Natural Isopentyl Acetate (Banana Aroma) from Cheese Industry Waste: An Experimental Precursor Approach" Processes 9, no. 11: 1880.
https://doi.org/10.3390/pr9111880
APA Style
Gómez-Aldapa, C. A., Castro-Rosas, J., López-Molina, A., Conde-Mejía, C., Pineda-Muñoz, C. F., Jiménez-González, A., Medina-Moreno, S. A., Falcón-León, M. P., & Conde-Báez, L.
(2021). Best Conditions for the Production of Natural Isopentyl Acetate (Banana Aroma) from Cheese Industry Waste: An Experimental Precursor Approach. Processes, 9(11), 1880.
https://doi.org/10.3390/pr9111880
