FJ, P., S, C., MJ, C. V., JM, F. V., ON, T. B., FG, I. F., . . . CJ, P. (2026). Lactic Fermentation in Traditional Beverages Made from Cereals and Tubers. Process Control Using a Biosensor. Cellular physiology and biochemistry : international journal of experimental cellular physiology, biochemistry, and pharmacology, 60(2), 127. https://doi.org/10.33594/000000857
Chicago Style (17th ed.) CitationFJ, Piedra, et al. "Lactic Fermentation in Traditional Beverages Made from Cereals and Tubers. Process Control Using a Biosensor." Cellular Physiology and Biochemistry : International Journal of Experimental Cellular Physiology, Biochemistry, and Pharmacology 60, no. 2 (2026): 127. https://doi.org/10.33594/000000857.
MLA (9th ed.) CitationFJ, Piedra, et al. "Lactic Fermentation in Traditional Beverages Made from Cereals and Tubers. Process Control Using a Biosensor." Cellular Physiology and Biochemistry : International Journal of Experimental Cellular Physiology, Biochemistry, and Pharmacology, vol. 60, no. 2, 2026, p. 127, https://doi.org/10.33594/000000857.
