Espinosa Páez, E., Alanís Guzmán, M. G. d. J., Hernández Luna, C. E., Báez González, J. G., Amaya Guerra, C. A., & Andrés Grau, A. M. (2017). Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus. Molecular Diversity Preservation International.
Cita Chicago Style (17a ed.)Espinosa Páez, Edith, María Guadalupe de Jesús Alanís Guzmán, Carlos Eduardo Hernández Luna, Juan Gabriel Báez González, Carlos Abel Amaya Guerra, y Ana M. Andrés Grau. Increasing Antioxidant Activity and Protein Digestibility in Phaseolus Vulgaris and Avena Sativa by Fermentation with the Pleurotus Ostreatus Fungus. Molecular Diversity Preservation International, 2017.
Cita MLA (9a ed.)Espinosa Páez, Edith, et al. Increasing Antioxidant Activity and Protein Digestibility in Phaseolus Vulgaris and Avena Sativa by Fermentation with the Pleurotus Ostreatus Fungus. Molecular Diversity Preservation International, 2017.