Terán-Rivera, S.C.; Torrescano-Urrutia, G.R.; del Mar Torres-MartÃnez, B.; Esqueda-Valle, M.; Ibarra-Arias, F.J.; Sánchez-Escalante, A.; Vargas-Sánchez, R.D.
Fungal Submerged Fermentation of Coffee Silverskin: A Sustainable Source of Natural Meat Additives. Resources 2025, 14, 6.
https://doi.org/10.3390/resources14010006
AMA Style
Terán-Rivera SC, Torrescano-Urrutia GR, del Mar Torres-MartÃnez B, Esqueda-Valle M, Ibarra-Arias FJ, Sánchez-Escalante A, Vargas-Sánchez RD.
Fungal Submerged Fermentation of Coffee Silverskin: A Sustainable Source of Natural Meat Additives. Resources. 2025; 14(1):6.
https://doi.org/10.3390/resources14010006
Chicago/Turabian Style
Terán-Rivera, Stephany Carolina, Gastón Ramón Torrescano-Urrutia, Brisa del Mar Torres-MartÃnez, MartÃn Esqueda-Valle, Félix Joel Ibarra-Arias, Armida Sánchez-Escalante, and Rey David Vargas-Sánchez.
2025. "Fungal Submerged Fermentation of Coffee Silverskin: A Sustainable Source of Natural Meat Additives" Resources 14, no. 1: 6.
https://doi.org/10.3390/resources14010006
APA Style
Terán-Rivera, S. C., Torrescano-Urrutia, G. R., del Mar Torres-MartÃnez, B., Esqueda-Valle, M., Ibarra-Arias, F. J., Sánchez-Escalante, A., & Vargas-Sánchez, R. D.
(2025). Fungal Submerged Fermentation of Coffee Silverskin: A Sustainable Source of Natural Meat Additives. Resources, 14(1), 6.
https://doi.org/10.3390/resources14010006
