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Ocaño-Higuera VM, López-Avilés G, Almendariz-Tapia FJ, Del-Toro-Sánchez CL, Tapia-Hernández JA, Garzón-García AM, Dublán-García 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

Ocaño-Higuera, Víctor Manuel, Guadalupe López-Avilés, Francisco Javier Almendariz-Tapia, Carmen Lizette Del-Toro-Sánchez, José Agustín Tapia-Hernández, Alba Mery Garzón-García, Octavio Dublán-García, 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

Ocaño-Higuera, V. M., López-Avilés, G., Almendariz-Tapia, F. J., Del-Toro-Sánchez, C. L., Tapia-Hernández, J. A., Garzón-García, A. M., Dublán-García, O., Vergel-Alfonso, A. A., González-Aguilar, G. A., Valdez-Hurtado, S., Barrales-Cureño, H. J., Ramos-Enríquez, J. R., & Canizales-Rodríguez, 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