López-Salas, D.; Oney-Montalvo, J.E.; RamÃrez-Rivera, E.; RamÃrez-Sucre, M.O.; RodrÃguez-Buenfil, I.M.
Fermentation of Habanero Pepper by Two Lactic Acid Bacteria and Its Effect on the Production of Volatile Compounds. Fermentation 2022, 8, 219.
https://doi.org/10.3390/fermentation8050219
AMA Style
López-Salas D, Oney-Montalvo JE, RamÃrez-Rivera E, RamÃrez-Sucre MO, RodrÃguez-Buenfil IM.
Fermentation of Habanero Pepper by Two Lactic Acid Bacteria and Its Effect on the Production of Volatile Compounds. Fermentation. 2022; 8(5):219.
https://doi.org/10.3390/fermentation8050219
Chicago/Turabian Style
López-Salas, Diego, Julio Enrique Oney-Montalvo, Emmanuel RamÃrez-Rivera, Manuel Octavio RamÃrez-Sucre, and Ingrid Mayanin RodrÃguez-Buenfil.
2022. "Fermentation of Habanero Pepper by Two Lactic Acid Bacteria and Its Effect on the Production of Volatile Compounds" Fermentation 8, no. 5: 219.
https://doi.org/10.3390/fermentation8050219
APA Style
López-Salas, D., Oney-Montalvo, J. E., RamÃrez-Rivera, E., RamÃrez-Sucre, M. O., & RodrÃguez-Buenfil, I. M.
(2022). Fermentation of Habanero Pepper by Two Lactic Acid Bacteria and Its Effect on the Production of Volatile Compounds. Fermentation, 8(5), 219.
https://doi.org/10.3390/fermentation8050219