Article Versions Notes

Espitia-Hernández P, Ruelas-Chacón X, Chávez-González ML, Ascacio-Valdés JA, Flores-Naveda A, Sepúlveda-Torre L. Solid-State Fermentation of Sorghum by Aspergillus oryzae and Aspergillus niger: Effects on Tannin Content, Phenolic Profile, and Antioxidant Activity. Foods. 2022; 11(19):3121. https://doi.org/10.3390/foods11193121

Espitia-Hernández, Pilar, Xóchitl Ruelas-Chacón, Mónica L. Chávez-González, Juan A. Ascacio-Valdés, Antonio Flores-Naveda, and Leonardo Sepúlveda-Torre. 2022. "Solid-State Fermentation of Sorghum by Aspergillus oryzae and Aspergillus niger: Effects on Tannin Content, Phenolic Profile, and Antioxidant Activity" Foods 11, no. 19: 3121. https://doi.org/10.3390/foods11193121

Espitia-Hernández, P., Ruelas-Chacón, X., Chávez-González, M. L., Ascacio-Valdés, J. A., Flores-Naveda, A., & Sepúlveda-Torre, L. (2022). Solid-State Fermentation of Sorghum by Aspergillus oryzae and Aspergillus niger: Effects on Tannin Content, Phenolic Profile, and Antioxidant Activity. Foods, 11(19), 3121. https://doi.org/10.3390/foods11193121