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Martínez-Estrada SC, Narváez-Zapata JA, Rodríguez-Herrera R, Grijalva-Ávila J, Gurrola-Reyes JN, Larralde-Corona CP, Chairez-Hernández I. Diversity of Culturable Yeasts Associated with the Technification Level in the Process of Mezcal Production in the State of Durango. Fermentation. 2024; 10(3):147. https://doi.org/10.3390/fermentation10030147

Martínez-Estrada, Sandra Consuelo, José Alberto Narváez-Zapata, Raúl Rodríguez-Herrera, Julio Grijalva-Ávila, José Natividad Gurrola-Reyes, Claudia Patricia Larralde-Corona, and Isaías Chairez-Hernández. 2024. "Diversity of Culturable Yeasts Associated with the Technification Level in the Process of Mezcal Production in the State of Durango" Fermentation 10, no. 3: 147. https://doi.org/10.3390/fermentation10030147

Martínez-Estrada, S. C., Narváez-Zapata, J. A., Rodríguez-Herrera, R., Grijalva-Ávila, J., Gurrola-Reyes, J. N., Larralde-Corona, C. P., & Chairez-Hernández, I. (2024). Diversity of Culturable Yeasts Associated with the Technification Level in the Process of Mezcal Production in the State of Durango. Fermentation, 10(3), 147. https://doi.org/10.3390/fermentation10030147