APA

Morán-Marroquín G. A., Córdova J., Valle-Rodríguez J. O., Estarrón-Espinosa M. & Díaz-Montaño D. M. (20120313). Effect of dilution rate and nutrients addition on the fermentative capability and synthesis of aromatic compounds of two indigenous strains of Saccharomyces cerevisiae in continuous cultures fed with Agave tequilana juice. : International journal of food microbiology.

Chicago

Morán-Marroquín G A, Córdova J, Valle-Rodríguez J O, Estarrón-Espinosa M and Díaz-Montaño D M. 20120313. Effect of dilution rate and nutrients addition on the fermentative capability and synthesis of aromatic compounds of two indigenous strains of Saccharomyces cerevisiae in continuous cultures fed with Agave tequilana juice. : International journal of food microbiology.

Harvard

Morán-Marroquín G. A., Córdova J., Valle-Rodríguez J. O., Estarrón-Espinosa M. and Díaz-Montaño D. M. (20120313). Effect of dilution rate and nutrients addition on the fermentative capability and synthesis of aromatic compounds of two indigenous strains of Saccharomyces cerevisiae in continuous cultures fed with Agave tequilana juice. : International journal of food microbiology.

MLA

Morán-Marroquín G A, Córdova J, Valle-Rodríguez J O, Estarrón-Espinosa M and Díaz-Montaño D M. Effect of dilution rate and nutrients addition on the fermentative capability and synthesis of aromatic compounds of two indigenous strains of Saccharomyces cerevisiae in continuous cultures fed with Agave tequilana juice. : International journal of food microbiology. 20120313.