[1]
M. L. Alvarez-Ainza, A. García-Galaz, H. Gonzalez-Rios, mayra De la Torre-Martinez, K. A. Zamora-Quiñones, y E. Acedo-Félix, «Characterization and selection of native yeast isolated from natural fermentation for the production of the artisanal beverage bacanora», BIOTECNIA, vol. 23, n.º 1, pp. 21–27, ene. 2021.