Coronado-Contreras, A.; Ruelas-Chacón, X.; Reyes-Acosta, Y.K.; Dávila-Medina, M.D.; Ascacio-Valdés, J.A.; Sepúlveda, L.
Valorization of Prickly Pear Peel Residues (Opuntia ficus-indica) Using Solid-State Fermentation. Foods 2023, 12, 4213.
https://doi.org/10.3390/foods12234213
AMA Style
Coronado-Contreras A, Ruelas-Chacón X, Reyes-Acosta YK, Dávila-Medina MD, Ascacio-Valdés JA, Sepúlveda L.
Valorization of Prickly Pear Peel Residues (Opuntia ficus-indica) Using Solid-State Fermentation. Foods. 2023; 12(23):4213.
https://doi.org/10.3390/foods12234213
Chicago/Turabian Style
Coronado-Contreras, Arturo, Xochitl Ruelas-Chacón, Yadira K. Reyes-Acosta, Miriam Desiree Dávila-Medina, Juan A. Ascacio-Valdés, and Leonardo Sepúlveda.
2023. "Valorization of Prickly Pear Peel Residues (Opuntia ficus-indica) Using Solid-State Fermentation" Foods 12, no. 23: 4213.
https://doi.org/10.3390/foods12234213
APA Style
Coronado-Contreras, A., Ruelas-Chacón, X., Reyes-Acosta, Y. K., Dávila-Medina, M. D., Ascacio-Valdés, J. A., & Sepúlveda, L.
(2023). Valorization of Prickly Pear Peel Residues (Opuntia ficus-indica) Using Solid-State Fermentation. Foods, 12(23), 4213.
https://doi.org/10.3390/foods12234213
