de la Rosa, O.; Flores-Gallegos, A.C.; MuñÃz-Márquez, D.; Contreras-Esquivel, J.C.; Teixeira, J.A.; Nobre, C.; Aguilar, C.N.
Successive Fermentation of Aguamiel and Molasses by Aspergillus oryzae and Saccharomyces cerevisiae to Obtain High Purity Fructooligosaccharides. Foods 2022, 11, 1786.
https://doi.org/10.3390/foods11121786
AMA Style
de la Rosa O, Flores-Gallegos AC, MuñÃz-Márquez D, Contreras-Esquivel JC, Teixeira JA, Nobre C, Aguilar CN.
Successive Fermentation of Aguamiel and Molasses by Aspergillus oryzae and Saccharomyces cerevisiae to Obtain High Purity Fructooligosaccharides. Foods. 2022; 11(12):1786.
https://doi.org/10.3390/foods11121786
Chicago/Turabian Style
de la Rosa, Orlando, Adriana Carolina Flores-Gallegos, Diana MuñÃz-Márquez, Juan C. Contreras-Esquivel, José A. Teixeira, Clarisse Nobre, and Cristóbal N. Aguilar.
2022. "Successive Fermentation of Aguamiel and Molasses by Aspergillus oryzae and Saccharomyces cerevisiae to Obtain High Purity Fructooligosaccharides" Foods 11, no. 12: 1786.
https://doi.org/10.3390/foods11121786
APA Style
de la Rosa, O., Flores-Gallegos, A. C., MuñÃz-Márquez, D., Contreras-Esquivel, J. C., Teixeira, J. A., Nobre, C., & Aguilar, C. N.
(2022). Successive Fermentation of Aguamiel and Molasses by Aspergillus oryzae and Saccharomyces cerevisiae to Obtain High Purity Fructooligosaccharides. Foods, 11(12), 1786.
https://doi.org/10.3390/foods11121786
