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Quirós-Sauceda AE, Chen C-YO, Blumberg JB, Astiazaran-Garcia H, Wall-Medrano A, González-Aguilar GA. Processing ‘Ataulfo’ Mango into Juice Preserves the Bioavailability and Antioxidant Capacity of Its Phenolic Compounds. Nutrients. 2017; 9(10):1082. https://doi.org/10.3390/nu9101082

Quirós-Sauceda, Ana Elena, C.-Y. Oliver Chen, Jeffrey B. Blumberg, Humberto Astiazaran-Garcia, Abraham Wall-Medrano, and Gustavo A. González-Aguilar. 2017. "Processing ‘Ataulfo’ Mango into Juice Preserves the Bioavailability and Antioxidant Capacity of Its Phenolic Compounds" Nutrients 9, no. 10: 1082. https://doi.org/10.3390/nu9101082

Quirós-Sauceda, A. E., Chen, C.-Y. O., Blumberg, J. B., Astiazaran-Garcia, H., Wall-Medrano, A., & González-Aguilar, G. A. (2017). Processing ‘Ataulfo’ Mango into Juice Preserves the Bioavailability and Antioxidant Capacity of Its Phenolic Compounds. Nutrients, 9(10), 1082. https://doi.org/10.3390/nu9101082