HolguÃn-Loya, A.H.; Salazar-Herrera, A.E.; Soto-Cruz, N.O.; Kirchmayr, M.R.; Lopes, C.A.; Rojas-Contreras, J.A.; Páez-Lerma, J.B.
Enhancing Mezcal Production Efficiency by Adding an Inoculant of Native Saccharomyces cerevisiae to a Standardized Fermentation Must. Foods 2025, 14, 341.
https://doi.org/10.3390/foods14030341
AMA Style
HolguÃn-Loya AH, Salazar-Herrera AE, Soto-Cruz NO, Kirchmayr MR, Lopes CA, Rojas-Contreras JA, Páez-Lerma JB.
Enhancing Mezcal Production Efficiency by Adding an Inoculant of Native Saccharomyces cerevisiae to a Standardized Fermentation Must. Foods. 2025; 14(3):341.
https://doi.org/10.3390/foods14030341
Chicago/Turabian Style
HolguÃn-Loya, Armando H., Adriana E. Salazar-Herrera, Nicolas O. Soto-Cruz, Manuel R. Kirchmayr, Christian A. Lopes, Juan A. Rojas-Contreras, and Jesús B. Páez-Lerma.
2025. "Enhancing Mezcal Production Efficiency by Adding an Inoculant of Native Saccharomyces cerevisiae to a Standardized Fermentation Must" Foods 14, no. 3: 341.
https://doi.org/10.3390/foods14030341
APA Style
HolguÃn-Loya, A. H., Salazar-Herrera, A. E., Soto-Cruz, N. O., Kirchmayr, M. R., Lopes, C. A., Rojas-Contreras, J. A., & Páez-Lerma, J. B.
(2025). Enhancing Mezcal Production Efficiency by Adding an Inoculant of Native Saccharomyces cerevisiae to a Standardized Fermentation Must. Foods, 14(3), 341.
https://doi.org/10.3390/foods14030341
