Search Results - Pineda-Muñoz, Cuauhtémoc Francisco

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    Best Conditions for the Production of Natural Isopentyl Acetate (Banana Aroma) from Cheese Industry Waste: An Experimental Precursor Approach

    Best Conditions for the Production of Natural Isopentyl Acetate (Banana Aroma) from Cheese Industry Waste: An Experimental Precursor Approach by Gómez-Aldapa, Carlos Alberto, Castro-Rosas, Javier, López-Molina, Antioco, Conde-Mejía, Carolina, Pineda-Muñoz, Cuauhtémoc Francisco, Jiménez-González, Angélica, Medina-Moreno, Sergio Alejandro, Falcón-León, Martha Patricia, Conde-Báez, Laura

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