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Roman Maldonado Y, Villanueva-Rodríguez 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

Roman Maldonado, Yvonne, Socorro Josefina Villanueva-Rodríguez, Hilda María 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

Roman Maldonado, Y., Villanueva-Rodríguez, 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