Bolaños-Núñez, S.; Santiago-Urbina, J.A.; Guyot, J.-P.; DÃaz-Ruiz, G.; Wacher, C.
Microbial Interactions between Amylolytic and Non-Amylolytic Lactic Acid Bacteria Strains Isolated during the Fermentation of Pozol. Foods 2021, 10, 2607.
https://doi.org/10.3390/foods10112607
AMA Style
Bolaños-Núñez S, Santiago-Urbina JA, Guyot J-P, DÃaz-Ruiz G, Wacher C.
Microbial Interactions between Amylolytic and Non-Amylolytic Lactic Acid Bacteria Strains Isolated during the Fermentation of Pozol. Foods. 2021; 10(11):2607.
https://doi.org/10.3390/foods10112607
Chicago/Turabian Style
Bolaños-Núñez, Sandra, Jorge A. Santiago-Urbina, Jean-Pierre Guyot, Gloria DÃaz-Ruiz, and Carmen Wacher.
2021. "Microbial Interactions between Amylolytic and Non-Amylolytic Lactic Acid Bacteria Strains Isolated during the Fermentation of Pozol" Foods 10, no. 11: 2607.
https://doi.org/10.3390/foods10112607
APA Style
Bolaños-Núñez, S., Santiago-Urbina, J. A., Guyot, J.-P., DÃaz-Ruiz, G., & Wacher, C.
(2021). Microbial Interactions between Amylolytic and Non-Amylolytic Lactic Acid Bacteria Strains Isolated during the Fermentation of Pozol. Foods, 10(11), 2607.
https://doi.org/10.3390/foods10112607