Neder-Suárez, D.; Lardizabal-Gutiérrez, D.; Zazueta-Morales, J.d.J.; Meléndez-Pizarro, C.O.; Delgado-Nieblas, C.I.; RamÃrez Wong, B.; Gutiérrez-Méndez, N.; Hernández-Ochoa, L.R.; Quintero-Ramos, A.
Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization. Antioxidants 2021, 10, 1368.
https://doi.org/10.3390/antiox10091368
AMA Style
Neder-Suárez D, Lardizabal-Gutiérrez D, Zazueta-Morales JdJ, Meléndez-Pizarro CO, Delgado-Nieblas CI, RamÃrez Wong B, Gutiérrez-Méndez N, Hernández-Ochoa LR, Quintero-Ramos A.
Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization. Antioxidants. 2021; 10(9):1368.
https://doi.org/10.3390/antiox10091368
Chicago/Turabian Style
Neder-Suárez, David, Daniel Lardizabal-Gutiérrez, José de Jesús Zazueta-Morales, Carmen Oralia Meléndez-Pizarro, Carlos Iván Delgado-Nieblas, BenjamÃn RamÃrez Wong, Néstor Gutiérrez-Méndez, León Raúl Hernández-Ochoa, and Armando Quintero-Ramos.
2021. "Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization" Antioxidants 10, no. 9: 1368.
https://doi.org/10.3390/antiox10091368
APA Style
Neder-Suárez, D., Lardizabal-Gutiérrez, D., Zazueta-Morales, J. d. J., Meléndez-Pizarro, C. O., Delgado-Nieblas, C. I., RamÃrez Wong, B., Gutiérrez-Méndez, N., Hernández-Ochoa, L. R., & Quintero-Ramos, A.
(2021). Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization. Antioxidants, 10(9), 1368.
https://doi.org/10.3390/antiox10091368