Avila-Nava, A.; Alarcón-Telésforo, S.L.; Talamantes-Gómez, J.M.; Corona, L.; Gutiérrez-Solis, A.L.; Lugo, R.; Márquez-Mota, C.C.
Development of a Functional Cookie Formulated with Chaya (Cnidoscolus aconitifolius (Mill.) I.M. Johnst) and Amaranth (Amaranthus cruentus). Molecules 2022, 27, 7397.
https://doi.org/10.3390/molecules27217397
AMA Style
Avila-Nava A, Alarcón-Telésforo SL, Talamantes-Gómez JM, Corona L, Gutiérrez-Solis AL, Lugo R, Márquez-Mota CC.
Development of a Functional Cookie Formulated with Chaya (Cnidoscolus aconitifolius (Mill.) I.M. Johnst) and Amaranth (Amaranthus cruentus). Molecules. 2022; 27(21):7397.
https://doi.org/10.3390/molecules27217397
Chicago/Turabian Style
Avila-Nava, Azalia, Sayuri L. Alarcón-Telésforo, José Moisés Talamantes-Gómez, Luis Corona, Ana Ligia Gutiérrez-Solis, Roberto Lugo, and Claudia C. Márquez-Mota.
2022. "Development of a Functional Cookie Formulated with Chaya (Cnidoscolus aconitifolius (Mill.) I.M. Johnst) and Amaranth (Amaranthus cruentus)" Molecules 27, no. 21: 7397.
https://doi.org/10.3390/molecules27217397
APA Style
Avila-Nava, A., Alarcón-Telésforo, S. L., Talamantes-Gómez, J. M., Corona, L., Gutiérrez-Solis, A. L., Lugo, R., & Márquez-Mota, C. C.
(2022). Development of a Functional Cookie Formulated with Chaya (Cnidoscolus aconitifolius (Mill.) I.M. Johnst) and Amaranth (Amaranthus cruentus). Molecules, 27(21), 7397.
https://doi.org/10.3390/molecules27217397