Ordoñez-Cano, A.J.; RamÃrez-Esparza, U.; Méndez-González, F.; Alvarado-González, M.; Baeza-Jiménez, R.; Sepúlveda-Torre, L.; Prado-Barragán, L.A.; Buenrostro-Figueroa, J.J.
Recovery of Phenolic Compounds with Antioxidant Capacity Through Solid-State Fermentation of Pistachio Green Hull. Microorganisms 2025, 13, 35.
https://doi.org/10.3390/microorganisms13010035
AMA Style
Ordoñez-Cano AJ, RamÃrez-Esparza U, Méndez-González F, Alvarado-González M, Baeza-Jiménez R, Sepúlveda-Torre L, Prado-Barragán LA, Buenrostro-Figueroa JJ.
Recovery of Phenolic Compounds with Antioxidant Capacity Through Solid-State Fermentation of Pistachio Green Hull. Microorganisms. 2025; 13(1):35.
https://doi.org/10.3390/microorganisms13010035
Chicago/Turabian Style
Ordoñez-Cano, Andrés Javier, Ulises RamÃrez-Esparza, Fernando Méndez-González, Mónica Alvarado-González, Ramiro Baeza-Jiménez, Leonardo Sepúlveda-Torre, Lilia Arely Prado-Barragán, and José Juan Buenrostro-Figueroa.
2025. "Recovery of Phenolic Compounds with Antioxidant Capacity Through Solid-State Fermentation of Pistachio Green Hull" Microorganisms 13, no. 1: 35.
https://doi.org/10.3390/microorganisms13010035
APA Style
Ordoñez-Cano, A. J., RamÃrez-Esparza, U., Méndez-González, F., Alvarado-González, M., Baeza-Jiménez, R., Sepúlveda-Torre, L., Prado-Barragán, L. A., & Buenrostro-Figueroa, J. J.
(2025). Recovery of Phenolic Compounds with Antioxidant Capacity Through Solid-State Fermentation of Pistachio Green Hull. Microorganisms, 13(1), 35.
https://doi.org/10.3390/microorganisms13010035
