Beltrán-Barrientos, L.M.; Garcia, H.S.; Reyes-DÃaz, R.; Estrada-Montoya, M.C.; Torres-Llanez, M.J.; Hernández-Mendoza, A.; González-Córdova, A.F.; Vallejo-Cordoba, B.
Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk. Foods 2019, 8, 645.
https://doi.org/10.3390/foods8120645
AMA Style
Beltrán-Barrientos LM, Garcia HS, Reyes-DÃaz R, Estrada-Montoya MC, Torres-Llanez MJ, Hernández-Mendoza A, González-Córdova AF, Vallejo-Cordoba B.
Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk. Foods. 2019; 8(12):645.
https://doi.org/10.3390/foods8120645
Chicago/Turabian Style
Beltrán-Barrientos, Lilia M., Hugo S. Garcia, Ricardo Reyes-DÃaz, MarÃa C. Estrada-Montoya, MarÃa J. Torres-Llanez, Adrián Hernández-Mendoza, Aarón F. González-Córdova, and Belinda Vallejo-Cordoba.
2019. "Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk" Foods 8, no. 12: 645.
https://doi.org/10.3390/foods8120645
APA Style
Beltrán-Barrientos, L. M., Garcia, H. S., Reyes-DÃaz, R., Estrada-Montoya, M. C., Torres-Llanez, M. J., Hernández-Mendoza, A., González-Córdova, A. F., & Vallejo-Cordoba, B.
(2019). Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk. Foods, 8(12), 645.
https://doi.org/10.3390/foods8120645
