Benites-Mena, J.; Vargas-De-La-Cruz, C.; Vergara-Valdés, C.; Jave-Nakayo, J.; Ortiz-Viedma, J.; Char, C.; Inga-Guevara, M.; Flores, M.; Cepeda, A.
Obtaining an Oily Ingredient Rich in PUFAS and Tocopherols and a High-Nutritional-Value Flour from Beans (Phaseolus vulgaris L.) by Supercritical CO2 Extraction. Foods 2024, 13, 36.
https://doi.org/10.3390/foods13010036
AMA Style
Benites-Mena J, Vargas-De-La-Cruz C, Vergara-Valdés C, Jave-Nakayo J, Ortiz-Viedma J, Char C, Inga-Guevara M, Flores M, Cepeda A.
Obtaining an Oily Ingredient Rich in PUFAS and Tocopherols and a High-Nutritional-Value Flour from Beans (Phaseolus vulgaris L.) by Supercritical CO2 Extraction. Foods. 2024; 13(1):36.
https://doi.org/10.3390/foods13010036
Chicago/Turabian Style
Benites-Mena, Jesus, Celia Vargas-De-La-Cruz, Claudia Vergara-Valdés, Jorge Jave-Nakayo, Jaime Ortiz-Viedma, Cielo Char, Marianela Inga-Guevara, Marcos Flores, and Alberto Cepeda.
2024. "Obtaining an Oily Ingredient Rich in PUFAS and Tocopherols and a High-Nutritional-Value Flour from Beans (Phaseolus vulgaris L.) by Supercritical CO2 Extraction" Foods 13, no. 1: 36.
https://doi.org/10.3390/foods13010036
APA Style
Benites-Mena, J., Vargas-De-La-Cruz, C., Vergara-Valdés, C., Jave-Nakayo, J., Ortiz-Viedma, J., Char, C., Inga-Guevara, M., Flores, M., & Cepeda, A.
(2024). Obtaining an Oily Ingredient Rich in PUFAS and Tocopherols and a High-Nutritional-Value Flour from Beans (Phaseolus vulgaris L.) by Supercritical CO2 Extraction. Foods, 13(1), 36.
https://doi.org/10.3390/foods13010036