Article Versions Notes

Cázares-Vásquez ML, Rodríguez-Herrera R, Aguilar-González CN, Sáenz-Galindo A, Solanilla-Duque JF, Contreras-Esquivel JC, Flores-Gallegos AC. Microbial Exopolysaccharides in Traditional Mexican Fermented Beverages. Fermentation. 2021; 7(4):249. https://doi.org/10.3390/fermentation7040249

Cázares-Vásquez, Martha L., Raúl Rodríguez-Herrera, Cristóbal N. Aguilar-González, Aidé Sáenz-Galindo, José Fernando Solanilla-Duque, Juan Carlos Contreras-Esquivel, and Adriana C. Flores-Gallegos. 2021. "Microbial Exopolysaccharides in Traditional Mexican Fermented Beverages" Fermentation 7, no. 4: 249. https://doi.org/10.3390/fermentation7040249

Cázares-Vásquez, M. L., Rodríguez-Herrera, R., Aguilar-González, C. N., Sáenz-Galindo, A., Solanilla-Duque, J. F., Contreras-Esquivel, J. C., & Flores-Gallegos, A. C. (2021). Microbial Exopolysaccharides in Traditional Mexican Fermented Beverages. Fermentation, 7(4), 249. https://doi.org/10.3390/fermentation7040249