Campos, D.; Chirinos, R.; Aguilar-Galvez, A.; Carrasco, M.P.; Pedreschi, R.
Storage Stability of a Multifunctional Fermented Blend Based on Sacha Inchi (Plukenetia volubilis) Oil Press Cake and Yacon (Smallanthus sonchifolius) Flour: Physicochemical Properties, Bioactivity, and Prebiotic–Probiotic Potential. Foods 2026, 15, 2131.
https://doi.org/10.3390/foods15122131
AMA Style
Campos D, Chirinos R, Aguilar-Galvez A, Carrasco MP, Pedreschi R.
Storage Stability of a Multifunctional Fermented Blend Based on Sacha Inchi (Plukenetia volubilis) Oil Press Cake and Yacon (Smallanthus sonchifolius) Flour: Physicochemical Properties, Bioactivity, and Prebiotic–Probiotic Potential. Foods. 2026; 15(12):2131.
https://doi.org/10.3390/foods15122131
Chicago/Turabian Style
Campos, David, Rosana Chirinos, Ana Aguilar-Galvez, MarÃa P. Carrasco, and Romina Pedreschi.
2026. "Storage Stability of a Multifunctional Fermented Blend Based on Sacha Inchi (Plukenetia volubilis) Oil Press Cake and Yacon (Smallanthus sonchifolius) Flour: Physicochemical Properties, Bioactivity, and Prebiotic–Probiotic Potential" Foods 15, no. 12: 2131.
https://doi.org/10.3390/foods15122131
APA Style
Campos, D., Chirinos, R., Aguilar-Galvez, A., Carrasco, M. P., & Pedreschi, R.
(2026). Storage Stability of a Multifunctional Fermented Blend Based on Sacha Inchi (Plukenetia volubilis) Oil Press Cake and Yacon (Smallanthus sonchifolius) Flour: Physicochemical Properties, Bioactivity, and Prebiotic–Probiotic Potential. Foods, 15(12), 2131.
https://doi.org/10.3390/foods15122131
