Gutiérrez-RÃos, H.G.; Suárez-Quiroz, M.L.; Hernández-Estrada, Z.J.; Castellanos-Onorio, O.P.; Alonso-Villegas, R.; Rayas-Duarte, P.; Cano-Sarmiento, C.; Figueroa-Hernández, C.Y.; González-Rios, O.
Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review. Fermentation 2022, 8, 331.
https://doi.org/10.3390/fermentation8070331
AMA Style
Gutiérrez-RÃos HG, Suárez-Quiroz ML, Hernández-Estrada ZJ, Castellanos-Onorio OP, Alonso-Villegas R, Rayas-Duarte P, Cano-Sarmiento C, Figueroa-Hernández CY, González-Rios O.
Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review. Fermentation. 2022; 8(7):331.
https://doi.org/10.3390/fermentation8070331
Chicago/Turabian Style
Gutiérrez-RÃos, Hugo Gabriel, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, Olaya Pirene Castellanos-Onorio, Rodrigo Alonso-Villegas, Patricia Rayas-Duarte, Cynthia Cano-Sarmiento, Claudia Yuritzi Figueroa-Hernández, and Oscar González-Rios.
2022. "Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review" Fermentation 8, no. 7: 331.
https://doi.org/10.3390/fermentation8070331
APA Style
Gutiérrez-RÃos, H. G., Suárez-Quiroz, M. L., Hernández-Estrada, Z. J., Castellanos-Onorio, O. P., Alonso-Villegas, R., Rayas-Duarte, P., Cano-Sarmiento, C., Figueroa-Hernández, C. Y., & González-Rios, O.
(2022). Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review. Fermentation, 8(7), 331.
https://doi.org/10.3390/fermentation8070331
