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Revista Argentina de Microbiología / Argentinean Journal of Microbiology Native yeasts for alternative utilization of overripe mango pulp for ethanol pro...
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Native yeasts for alternative utilization of overripe mango pulp for ethanol production
Levaduras nativas para la utilización alternativa de pulpa de mango senescente para la producción de etanol
Juan Buenrostro-Figueroaa,d, Julio C. Tafolla-Arellanob, Adriana C. Flores-Gallegosa, Raúl Rodríguez-Herreraa, Heliodoro De la garza-Toledoc, Cristóbal N. Aguilara,
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cristobal.aguilar@uadec.edu.mx

Corresponding author.
a Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico
b Research Center in Food and Development, A.C. Vegetal Origin Food Technology Coordination, Hermosillo 83304, Sonora, Mexico
c Department of Food Science and Nutrition, Universidad Autónoma Agraria Antonio Narro, Buenavista, Saltillo 25000, Mexico
d Research Center in Food and Development, A.C., Cd. Delicias 33089, Chihuahua, Mexico
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ISSN: 03257541
Original language: English
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