Citations refer to the original publication, not to a Scieee localized version.
Benítez Cabello, A., Rodríguez Gómez, F., Morales Gómez, M. L., Garrido Fernández, A., Jiménez Díaz, R., & Arroyo López, F. N. (2019). Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations. MDPI. https://doi.org/10.3390/foods8080280
Benítez Cabello, Antonio, et al. Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations. MDPI, 2019. https://doi.org/10.3390/foods8080280.
Benítez Cabello, Antonio, Francisco Rodríguez Gómez, María Lourdes Morales Gómez, Antonio Garrido Fernández, Rufino Jiménez Díaz, and Francisco Noé Arroyo López. Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations. MDPI, 2019. https://doi.org/10.3390/foods8080280.
Benítez Cabello, A. et al. (2019) Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations. MDPI. Available at: https://doi.org/10.3390/foods8080280.
A. Benítez Cabello, F. Rodríguez Gómez, M. L. Morales Gómez, A. Garrido Fernández, R. Jiménez Díaz, and F. N. Arroyo López, “Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations,” MDPI, 2019, doi: 10.3390/foods8080280.
@misc{benitezcabello2019lactic,
author = {Benítez Cabello, Antonio and Rodríguez Gómez, Francisco and Morales Gómez, María Lourdes and Garrido Fernández, Antonio and Jiménez Díaz, Rufino and Arroyo López, Francisco Noé},
title = {Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations},
year = {2019},
publisher = {MDPI},
doi = {10.3390/foods8080280},
url = {https://doi.org/10.3390/foods8080280}
}
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