[1]
“Mohos y levaduras presentes en limoncello elaborado artesanalmente”, RCTA, vol. 19, no. 2, pp. 50–55, Mar. 2024, Accessed: Dec. 22, 2024. [Online]. Available: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/701