López-Salas, D.; Oney-Montalvo, J.E.; RamÃrez-Rivera, E.; RamÃrez-Sucre, M.O.; RodrÃguez-Buenfil, I.M.
Evaluation of the Volatile Composition and Sensory Behavior of Habanero Pepper during Lactic Acid Fermentation by L. plantarum. Foods 2022, 11, 3618.
https://doi.org/10.3390/foods11223618
AMA Style
López-Salas D, Oney-Montalvo JE, RamÃrez-Rivera E, RamÃrez-Sucre MO, RodrÃguez-Buenfil IM.
Evaluation of the Volatile Composition and Sensory Behavior of Habanero Pepper during Lactic Acid Fermentation by L. plantarum. Foods. 2022; 11(22):3618.
https://doi.org/10.3390/foods11223618
Chicago/Turabian Style
López-Salas, Diego, Julio Enrique Oney-Montalvo, Emmanuel RamÃrez-Rivera, Manuel Octavio RamÃrez-Sucre, and Ingrid Mayanin RodrÃguez-Buenfil.
2022. "Evaluation of the Volatile Composition and Sensory Behavior of Habanero Pepper during Lactic Acid Fermentation by L. plantarum" Foods 11, no. 22: 3618.
https://doi.org/10.3390/foods11223618
APA Style
López-Salas, D., Oney-Montalvo, J. E., RamÃrez-Rivera, E., RamÃrez-Sucre, M. O., & RodrÃguez-Buenfil, I. M.
(2022). Evaluation of the Volatile Composition and Sensory Behavior of Habanero Pepper during Lactic Acid Fermentation by L. plantarum. Foods, 11(22), 3618.
https://doi.org/10.3390/foods11223618