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Pérez-Soto E, Cenobio-Galindo AdJ, Espino-Manzano SO, Franco-Fernández MJ, Ludeña-Urquizo FE, Jiménez-Alvarado R, Zepeda-Velázquez AP, Campos-Montiel RG. The Addition of Microencapsulated or Nanoemulsified Bioactive Compounds Influences the Antioxidant and Antimicrobial Activities of a Fresh Cheese. Molecules. 2021; 26(8):2170. https://doi.org/10.3390/molecules26082170

Pérez-Soto, Elizabeth, Antonio de Jesús Cenobio-Galindo, Salvador Omar Espino-Manzano, Melitón Jesús Franco-Fernández, Fanny Emma Ludeña-Urquizo, Rubén Jiménez-Alvarado, Andrea Paloma Zepeda-Velázquez, and Rafael Germán Campos-Montiel. 2021. "The Addition of Microencapsulated or Nanoemulsified Bioactive Compounds Influences the Antioxidant and Antimicrobial Activities of a Fresh Cheese" Molecules 26, no. 8: 2170. https://doi.org/10.3390/molecules26082170

Pérez-Soto, E., Cenobio-Galindo, A. d. J., Espino-Manzano, S. O., Franco-Fernández, M. J., Ludeña-Urquizo, F. E., Jiménez-Alvarado, R., Zepeda-Velázquez, A. P., & Campos-Montiel, R. G. (2021). The Addition of Microencapsulated or Nanoemulsified Bioactive Compounds Influences the Antioxidant and Antimicrobial Activities of a Fresh Cheese. Molecules, 26(8), 2170. https://doi.org/10.3390/molecules26082170