Ramos-Aguilar, O.P.; Ruiz-Cruz, S.; Ornelas-Paz, J.; Ornelas-Paz, J.d.J.; Pérez-MartÃnez, J.D.; Rios-Velasco, C.; Del-Toro-Sánchez, C.L.; Márquez-RÃos, E.; Maya-Meraz, I.O.; Ibarra-Junquera, V.;
et al. Basic Physicochemical Properties of Pectin from Underutilized Chili Peppers Subjected to Different Heating Regimes. Foods 2026, 15, 118.
https://doi.org/10.3390/foods15010118
AMA Style
Ramos-Aguilar OP, Ruiz-Cruz S, Ornelas-Paz J, Ornelas-Paz JdJ, Pérez-MartÃnez JD, Rios-Velasco C, Del-Toro-Sánchez CL, Márquez-RÃos E, Maya-Meraz IO, Ibarra-Junquera V,
et al. Basic Physicochemical Properties of Pectin from Underutilized Chili Peppers Subjected to Different Heating Regimes. Foods. 2026; 15(1):118.
https://doi.org/10.3390/foods15010118
Chicago/Turabian Style
Ramos-Aguilar, Olivia Patricia, Saul Ruiz-Cruz, Juan Ornelas-Paz, José de Jesús Ornelas-Paz, Jaime David Pérez-MartÃnez, Claudio Rios-Velasco, Carmen Lizette Del-Toro-Sánchez, Enrique Márquez-RÃos, Irma Ofelia Maya-Meraz, Vrani Ibarra-Junquera,
and et al. 2026. "Basic Physicochemical Properties of Pectin from Underutilized Chili Peppers Subjected to Different Heating Regimes" Foods 15, no. 1: 118.
https://doi.org/10.3390/foods15010118
APA Style
Ramos-Aguilar, O. P., Ruiz-Cruz, S., Ornelas-Paz, J., Ornelas-Paz, J. d. J., Pérez-MartÃnez, J. D., Rios-Velasco, C., Del-Toro-Sánchez, C. L., Márquez-RÃos, E., Maya-Meraz, I. O., Ibarra-Junquera, V., Escalante-Minakata, P., & Virgen-Ortiz, J. J.
(2026). Basic Physicochemical Properties of Pectin from Underutilized Chili Peppers Subjected to Different Heating Regimes. Foods, 15(1), 118.
https://doi.org/10.3390/foods15010118
