[1]
Alvarez-Ainza, M.L. et al. 2021. Characterization and selection of native yeast isolated from natural fermentation for the production of the artisanal beverage bacanora. Biotecnia. 23, 1 (ene. 2021), 21–27. DOI:https://doi.org/10.18633/biotecnia.v23i1.1221.