López-Palestino, A.; Gómez-Vargas, R.; Suárez-Quiroz, M.; González-RÃos, O.; Hernández-Estrada, Z.J.; Castellanos-Onorio, O.P.; Alonso-Villegas, R.; Estrada-Beltrán, A.E.; Figueroa-Hernández, C.Y.
Probiotic Potential of Lactic Acid Bacteria and Yeast Isolated from Cocoa and Coffee Bean Fermentation: A Review. Fermentation 2025, 11, 95.
https://doi.org/10.3390/fermentation11020095
AMA Style
López-Palestino A, Gómez-Vargas R, Suárez-Quiroz M, González-RÃos O, Hernández-Estrada ZJ, Castellanos-Onorio OP, Alonso-Villegas R, Estrada-Beltrán AE, Figueroa-Hernández CY.
Probiotic Potential of Lactic Acid Bacteria and Yeast Isolated from Cocoa and Coffee Bean Fermentation: A Review. Fermentation. 2025; 11(2):95.
https://doi.org/10.3390/fermentation11020095
Chicago/Turabian Style
López-Palestino, Aylin, Regina Gómez-Vargas, Mirna Suárez-Quiroz, Oscar González-RÃos, Zorba Josué Hernández-Estrada, Olaya Pirene Castellanos-Onorio, Rodrigo Alonso-Villegas, Aztrid Elena Estrada-Beltrán, and Claudia Yuritzi Figueroa-Hernández.
2025. "Probiotic Potential of Lactic Acid Bacteria and Yeast Isolated from Cocoa and Coffee Bean Fermentation: A Review" Fermentation 11, no. 2: 95.
https://doi.org/10.3390/fermentation11020095
APA Style
López-Palestino, A., Gómez-Vargas, R., Suárez-Quiroz, M., González-RÃos, O., Hernández-Estrada, Z. J., Castellanos-Onorio, O. P., Alonso-Villegas, R., Estrada-Beltrán, A. E., & Figueroa-Hernández, C. Y.
(2025). Probiotic Potential of Lactic Acid Bacteria and Yeast Isolated from Cocoa and Coffee Bean Fermentation: A Review. Fermentation, 11(2), 95.
https://doi.org/10.3390/fermentation11020095