Sánchez-Tapia, M.; Hernández-Velázquez, I.; Pichardo-Ontiveros, E.; Granados-Portillo, O.; Gálvez, A.; Tovar, A.R.; Torres, N.
Reply: “Comment on ”Consumption of Cooked Black Beans Stimulates a Cluster of Some Clostridia Class Bacteria Decreasing Inflammatory Response and Improving Insulin Sensitivity.” Nutrients 2020, 12(4), 1182”. Nutrients 2020, 12, 2093.
https://doi.org/10.3390/nu12072093
AMA Style
Sánchez-Tapia M, Hernández-Velázquez I, Pichardo-Ontiveros E, Granados-Portillo O, Gálvez A, Tovar AR, Torres N.
Reply: “Comment on ”Consumption of Cooked Black Beans Stimulates a Cluster of Some Clostridia Class Bacteria Decreasing Inflammatory Response and Improving Insulin Sensitivity.” Nutrients 2020, 12(4), 1182”. Nutrients. 2020; 12(7):2093.
https://doi.org/10.3390/nu12072093
Chicago/Turabian Style
Sánchez-Tapia, Mónica, Irma Hernández-Velázquez, Edgar Pichardo-Ontiveros, Omar Granados-Portillo, Amanda Gálvez, Armando R. Tovar, and Nimbe Torres.
2020. "Reply: “Comment on ”Consumption of Cooked Black Beans Stimulates a Cluster of Some Clostridia Class Bacteria Decreasing Inflammatory Response and Improving Insulin Sensitivity.” Nutrients 2020, 12(4), 1182”" Nutrients 12, no. 7: 2093.
https://doi.org/10.3390/nu12072093
APA Style
Sánchez-Tapia, M., Hernández-Velázquez, I., Pichardo-Ontiveros, E., Granados-Portillo, O., Gálvez, A., Tovar, A. R., & Torres, N.
(2020). Reply: “Comment on ”Consumption of Cooked Black Beans Stimulates a Cluster of Some Clostridia Class Bacteria Decreasing Inflammatory Response and Improving Insulin Sensitivity.” Nutrients 2020, 12(4), 1182”. Nutrients, 12(7), 2093.
https://doi.org/10.3390/nu12072093