Cobo-Monterroza, Rodrigo, Raymundo Rosas-Quijano, Didiana Gálvez-López, Lourdes Adriano-Anaya, and Alfredo Vázquez-Ovando. 2019. “Native Lactic Acid Bacteria As a Starter Culture for the Production of Mexican Cream Cheese”. Agronomía Mesoamericana 30 (3):855-70. https://doi.org/10.15517/am.v30i3.34673.