Bazán, D.L.; del RÃo, P.G.; DomÃnguez, J.M.; Cortés-Diéguez, S.; Mejuto, J.C.; Pérez-Guerra, N.
The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures. Foods 2022, 11, 3117.
https://doi.org/10.3390/foods11193117
AMA Style
Bazán DL, del RÃo PG, DomÃnguez JM, Cortés-Diéguez S, Mejuto JC, Pérez-Guerra N.
The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures. Foods. 2022; 11(19):3117.
https://doi.org/10.3390/foods11193117
Chicago/Turabian Style
Bazán, Delicia L., Pablo G. del RÃo, José Manuel DomÃnguez, Sandra Cortés-Diéguez, Juan C. Mejuto, and Nelson Pérez-Guerra.
2022. "The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures" Foods 11, no. 19: 3117.
https://doi.org/10.3390/foods11193117
APA Style
Bazán, D. L., del RÃo, P. G., DomÃnguez, J. M., Cortés-Diéguez, S., Mejuto, J. C., & Pérez-Guerra, N.
(2022). The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures. Foods, 11(19), 3117.
https://doi.org/10.3390/foods11193117