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Araiza-Alvarado A, Álvarez SA, Gallegos-Infante JA, Sánchez-Burgos JA, Rocha-Guzmán NE, González-Herrera SM, Moreno-Jiménez MR, González-Laredo RF, Cervantes-Cardoza V. Sweetening with Agavins: Its Impact on Sensory Acceptability, Physicochemical Properties, Phenolic Composition and Nutraceutical Potential of Oak Iced Tea. Foods. 2025; 14(5):833. https://doi.org/10.3390/foods14050833

Araiza-Alvarado, Aylín, Saúl Alberto Álvarez, José Alberto Gallegos-Infante, Jorge Alberto Sánchez-Burgos, Nuria Elizabeth Rocha-Guzmán, Silvia Marina González-Herrera, Martha Rocío Moreno-Jiménez, Rubén Francisco González-Laredo, and Verónica Cervantes-Cardoza. 2025. "Sweetening with Agavins: Its Impact on Sensory Acceptability, Physicochemical Properties, Phenolic Composition and Nutraceutical Potential of Oak Iced Tea" Foods 14, no. 5: 833. https://doi.org/10.3390/foods14050833

Araiza-Alvarado, A., Álvarez, S. A., Gallegos-Infante, J. A., Sánchez-Burgos, J. A., Rocha-Guzmán, N. E., González-Herrera, S. M., Moreno-Jiménez, M. R., González-Laredo, R. F., & Cervantes-Cardoza, V. (2025). Sweetening with Agavins: Its Impact on Sensory Acceptability, Physicochemical Properties, Phenolic Composition and Nutraceutical Potential of Oak Iced Tea. Foods, 14(5), 833. https://doi.org/10.3390/foods14050833