Alvarez-Ainza, M. L. (2021). Characterization and selection of native yeast isolated from natural fermentation for the production of the artisanal beverage bacanora. Universidad de Sonora.
Chicago Style (17th ed.) CitationAlvarez-Ainza, Maritza Lizeth. Characterization and Selection of Native Yeast Isolated from Natural Fermentation for the Production of the Artisanal Beverage Bacanora. Universidad de Sonora, 2021.
MLA (9th ed.) CitationAlvarez-Ainza, Maritza Lizeth. Characterization and Selection of Native Yeast Isolated from Natural Fermentation for the Production of the Artisanal Beverage Bacanora. Universidad de Sonora, 2021.
Warning: These citations may not always be 100% accurate.