Cabeza, M. S., Flores, C. A., Ferreyra, S. G., Herrera, C. A., Morant, M. A., Evangelista, S. M., . . . Ordoñez, A. L. (2021). Native wine yeasts: Potential source of prebiotics to formulate functional foods. Facultad de Ciencias Aplicadas a la Industria.
Cita Chicago Style (17a ed.)Cabeza, María Silvina, Cecilia Adriana Flores, Susana Gisela Ferreyra, Carolina Adriana Herrera, Mónica Alejandra Morant, Sara Mabel Evangelista, Marcela Paula Sangorrín, y Alicia Lucía Ordoñez. Native Wine Yeasts: Potential Source of Prebiotics to Formulate Functional Foods. Facultad de Ciencias Aplicadas a la Industria, 2021.
Cita MLA (8a ed.)Cabeza, María Silvina, et al. Native Wine Yeasts: Potential Source of Prebiotics to Formulate Functional Foods. Facultad de Ciencias Aplicadas a la Industria, 2021.