Ruiz-Hernández, A.A.; Rouzaud-Sández, O.; Valenzuela-González, M.; DomÃnguez-Avila, J.A.; González-Aguilar, G.A.; Robles-Sánchez, M.
Antioxidant/Anti-Inflammatory Potential and Sensory Acceptance of Granola Bars Developed with Sorghum Sprout Flour Irradiated with UV-A LED Light. Foods 2025, 14, 1787.
https://doi.org/10.3390/foods14101787
AMA Style
Ruiz-Hernández AA, Rouzaud-Sández O, Valenzuela-González M, DomÃnguez-Avila JA, González-Aguilar GA, Robles-Sánchez M.
Antioxidant/Anti-Inflammatory Potential and Sensory Acceptance of Granola Bars Developed with Sorghum Sprout Flour Irradiated with UV-A LED Light. Foods. 2025; 14(10):1787.
https://doi.org/10.3390/foods14101787
Chicago/Turabian Style
Ruiz-Hernández, Alan A., Ofelia Rouzaud-Sández, Maribel Valenzuela-González, J. Abraham DomÃnguez-Avila, Gustavo A. González-Aguilar, and Maribel Robles-Sánchez.
2025. "Antioxidant/Anti-Inflammatory Potential and Sensory Acceptance of Granola Bars Developed with Sorghum Sprout Flour Irradiated with UV-A LED Light" Foods 14, no. 10: 1787.
https://doi.org/10.3390/foods14101787
APA Style
Ruiz-Hernández, A. A., Rouzaud-Sández, O., Valenzuela-González, M., DomÃnguez-Avila, J. A., González-Aguilar, G. A., & Robles-Sánchez, M.
(2025). Antioxidant/Anti-Inflammatory Potential and Sensory Acceptance of Granola Bars Developed with Sorghum Sprout Flour Irradiated with UV-A LED Light. Foods, 14(10), 1787.
https://doi.org/10.3390/foods14101787
