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Ordoñez-Cano AJ, Ramírez-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

Ordoñez-Cano, Andrés Javier, Ulises Ramírez-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

Ordoñez-Cano, A. J., Ramírez-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