Ocaño-Higuera, V.M.; López-Avilés, G.; Almendariz-Tapia, F.J.; Del-Toro-Sánchez, C.L.; Tapia-Hernández, J.A.; Garzón-GarcÃa, A.M.; Dublán-GarcÃa, O.; Vergel-Alfonso, A.A.; González-Aguilar, G.A.; Valdez-Hurtado, S.;
et al. The Effect of Fermentation with Saccharomyces cerevisiae on the Release of Bound Phenolic Compounds from Wheat Bran and Its Effect on Antioxidant Capacity. Processes 2025, 13, 3506.
https://doi.org/10.3390/pr13113506
AMA Style
Ocaño-Higuera VM, López-Avilés G, Almendariz-Tapia FJ, Del-Toro-Sánchez CL, Tapia-Hernández JA, Garzón-GarcÃa AM, Dublán-GarcÃa O, Vergel-Alfonso AA, González-Aguilar GA, Valdez-Hurtado S,
et al. The Effect of Fermentation with Saccharomyces cerevisiae on the Release of Bound Phenolic Compounds from Wheat Bran and Its Effect on Antioxidant Capacity. Processes. 2025; 13(11):3506.
https://doi.org/10.3390/pr13113506
Chicago/Turabian Style
Ocaño-Higuera, VÃctor Manuel, Guadalupe López-Avilés, Francisco Javier Almendariz-Tapia, Carmen Lizette Del-Toro-Sánchez, José AgustÃn Tapia-Hernández, Alba Mery Garzón-GarcÃa, Octavio Dublán-GarcÃa, Ariel Alain Vergel-Alfonso, Gustavo Adolfo González-Aguilar, Santiago Valdez-Hurtado,
and et al. 2025. "The Effect of Fermentation with Saccharomyces cerevisiae on the Release of Bound Phenolic Compounds from Wheat Bran and Its Effect on Antioxidant Capacity" Processes 13, no. 11: 3506.
https://doi.org/10.3390/pr13113506
APA Style
Ocaño-Higuera, V. M., López-Avilés, G., Almendariz-Tapia, F. J., Del-Toro-Sánchez, C. L., Tapia-Hernández, J. A., Garzón-GarcÃa, A. M., Dublán-GarcÃa, O., Vergel-Alfonso, A. A., González-Aguilar, G. A., Valdez-Hurtado, S., Barrales-Cureño, H. J., Ramos-EnrÃquez, J. R., & Canizales-RodrÃguez, D. F.
(2025). The Effect of Fermentation with Saccharomyces cerevisiae on the Release of Bound Phenolic Compounds from Wheat Bran and Its Effect on Antioxidant Capacity. Processes, 13(11), 3506.
https://doi.org/10.3390/pr13113506
