Roman Maldonado, Y.; Villanueva-RodrÃguez, S.J.; Hernández-Hernández, H.M.; Terrés, E.; Cervantes Martinez, J.
The Correlation Between the Chemical Composition and the Microstructure of the Polysaccharides of Two Varieties of Mexican Red Prickly Pear Fruits. Foods 2024, 13, 3914.
https://doi.org/10.3390/foods13233914
AMA Style
Roman Maldonado Y, Villanueva-RodrÃguez SJ, Hernández-Hernández HM, Terrés E, Cervantes Martinez J.
The Correlation Between the Chemical Composition and the Microstructure of the Polysaccharides of Two Varieties of Mexican Red Prickly Pear Fruits. Foods. 2024; 13(23):3914.
https://doi.org/10.3390/foods13233914
Chicago/Turabian Style
Roman Maldonado, Yvonne, Socorro Josefina Villanueva-RodrÃguez, Hilda MarÃa Hernández-Hernández, Eduardo Terrés, and Jesus Cervantes Martinez.
2024. "The Correlation Between the Chemical Composition and the Microstructure of the Polysaccharides of Two Varieties of Mexican Red Prickly Pear Fruits" Foods 13, no. 23: 3914.
https://doi.org/10.3390/foods13233914
APA Style
Roman Maldonado, Y., Villanueva-RodrÃguez, S. J., Hernández-Hernández, H. M., Terrés, E., & Cervantes Martinez, J.
(2024). The Correlation Between the Chemical Composition and the Microstructure of the Polysaccharides of Two Varieties of Mexican Red Prickly Pear Fruits. Foods, 13(23), 3914.
https://doi.org/10.3390/foods13233914
