Núñez-Serrano, A.; GarcÃa-Reyes, R.B.; Ascasio-Valdés, J.A.; Aguilar-González, C.N.; GarcÃa-González, A.
Production of Antimicrobial and Antioxidant Metabolites by Penicillium crustosum Using Lemon Peel as a Co-Substrate in Submerged Fermentation. Foods 2026, 15, 348.
https://doi.org/10.3390/foods15020348
AMA Style
Núñez-Serrano A, GarcÃa-Reyes RB, Ascasio-Valdés JA, Aguilar-González CN, GarcÃa-González A.
Production of Antimicrobial and Antioxidant Metabolites by Penicillium crustosum Using Lemon Peel as a Co-Substrate in Submerged Fermentation. Foods. 2026; 15(2):348.
https://doi.org/10.3390/foods15020348
Chicago/Turabian Style
Núñez-Serrano, Arely, Refugio B. GarcÃa-Reyes, Juan A. Ascasio-Valdés, Cristóbal N. Aguilar-González, and Alcione GarcÃa-González.
2026. "Production of Antimicrobial and Antioxidant Metabolites by Penicillium crustosum Using Lemon Peel as a Co-Substrate in Submerged Fermentation" Foods 15, no. 2: 348.
https://doi.org/10.3390/foods15020348
APA Style
Núñez-Serrano, A., GarcÃa-Reyes, R. B., Ascasio-Valdés, J. A., Aguilar-González, C. N., & GarcÃa-González, A.
(2026). Production of Antimicrobial and Antioxidant Metabolites by Penicillium crustosum Using Lemon Peel as a Co-Substrate in Submerged Fermentation. Foods, 15(2), 348.
https://doi.org/10.3390/foods15020348
