Linares-Castañeda, A.; Corzo-RÃos, L.J.; Cedillo-Olivos, A.E.; Sánchez-Chino, X.M.; Mora-Escobedo, R.; Jiménez-MartÃnez, C.
Enhancing the Nutritional Composition and Phenolic Compound Content of Sprouted Chickpeas Using Sucrose and Chitosan as Elicitors. Molecules 2025, 30, 1775.
https://doi.org/10.3390/molecules30081775
AMA Style
Linares-Castañeda A, Corzo-RÃos LJ, Cedillo-Olivos AE, Sánchez-Chino XM, Mora-Escobedo R, Jiménez-MartÃnez C.
Enhancing the Nutritional Composition and Phenolic Compound Content of Sprouted Chickpeas Using Sucrose and Chitosan as Elicitors. Molecules. 2025; 30(8):1775.
https://doi.org/10.3390/molecules30081775
Chicago/Turabian Style
Linares-Castañeda, Alejandra, Luis Jorge Corzo-RÃos, Ana Elena Cedillo-Olivos, Xariss M. Sánchez-Chino, Rosalva Mora-Escobedo, and Cristian Jiménez-MartÃnez.
2025. "Enhancing the Nutritional Composition and Phenolic Compound Content of Sprouted Chickpeas Using Sucrose and Chitosan as Elicitors" Molecules 30, no. 8: 1775.
https://doi.org/10.3390/molecules30081775
APA Style
Linares-Castañeda, A., Corzo-RÃos, L. J., Cedillo-Olivos, A. E., Sánchez-Chino, X. M., Mora-Escobedo, R., & Jiménez-MartÃnez, C.
(2025). Enhancing the Nutritional Composition and Phenolic Compound Content of Sprouted Chickpeas Using Sucrose and Chitosan as Elicitors. Molecules, 30(8), 1775.
https://doi.org/10.3390/molecules30081775