Rubio-Castillo, Á.E.; Méndez-Romero, J.I.; Reyes-Díaz, R.; Santiago-López, L.; Vallejo-Cordoba, B.; Hernández-Mendoza, A.; Sáyago-Ayerdi, S.G.; González-Córdova, A.F.
Tejuino, a Traditional Fermented Beverage: Composition, Safety Quality, and Microbial Identification. Foods 2021, 10, 2446.
https://doi.org/10.3390/foods10102446
AMA Style
Rubio-Castillo ÁE, Méndez-Romero JI, Reyes-Díaz R, Santiago-López L, Vallejo-Cordoba B, Hernández-Mendoza A, Sáyago-Ayerdi SG, González-Córdova AF.
Tejuino, a Traditional Fermented Beverage: Composition, Safety Quality, and Microbial Identification. Foods. 2021; 10(10):2446.
https://doi.org/10.3390/foods10102446
Chicago/Turabian Style
Rubio-Castillo, Ángel Eduardo, José I. Méndez-Romero, Ricardo Reyes-Díaz, Lourdes Santiago-López, Belinda Vallejo-Cordoba, Adrián Hernández-Mendoza, Sonia G. Sáyago-Ayerdi, and Aarón F. González-Córdova.
2021. "Tejuino, a Traditional Fermented Beverage: Composition, Safety Quality, and Microbial Identification" Foods 10, no. 10: 2446.
https://doi.org/10.3390/foods10102446
APA Style
Rubio-Castillo, Á. E., Méndez-Romero, J. I., Reyes-Díaz, R., Santiago-López, L., Vallejo-Cordoba, B., Hernández-Mendoza, A., Sáyago-Ayerdi, S. G., & González-Córdova, A. F.
(2021). Tejuino, a Traditional Fermented Beverage: Composition, Safety Quality, and Microbial Identification. Foods, 10(10), 2446.
https://doi.org/10.3390/foods10102446
