APA (7th ed.) Citation

Arriaga-Reyes, A. M., Contreras-Becerril, S., Celaya-Herrera, S., Rocha-Ramírez, A. H., & Cortés-Mendoza, A. (2025). Valorization of agave (Agave tequilana) residues and sweet potato (Ipomoea batatas ), to produce citric acid through solid-state fermentation. Mexican Journal of Biotechnology, 10, 144. https://doi.org/10.29267/mxjb.2025.10.special.issue.1-172

Chicago Style (17th ed.) Citation

Arriaga-Reyes, Angel Manuel, Sonia Contreras-Becerril, Samuel Celaya-Herrera, Agustín Hilario Rocha-Ramírez, and Anastasio Cortés-Mendoza. "Valorization of Agave (Agave Tequilana) Residues and Sweet Potato (Ipomoea Batatas ), to Produce Citric Acid Through Solid-state Fermentation." Mexican Journal of Biotechnology 10 (2025): 144. https://doi.org/10.29267/mxjb.2025.10.special.issue.1-172.

MLA (9th ed.) Citation

Arriaga-Reyes, Angel Manuel, et al. "Valorization of Agave (Agave Tequilana) Residues and Sweet Potato (Ipomoea Batatas ), to Produce Citric Acid Through Solid-state Fermentation." Mexican Journal of Biotechnology, vol. 10, 2025, p. 144, https://doi.org/10.29267/mxjb.2025.10.special.issue.1-172.