Article Versions Notes

Ramírez-Esparza U, Ordoñez-Cano AJ, Ochoa-Reyes E, Méndez-González F, Baeza-Jimenez R, Alvarado-González M, Ascacio-Valdes JA, Buenrostro-Figueroa JJ. Development of a Bioprocess to Improve the Phenolic Compounds Content and Antioxidant Capacity in Blue Corn Grains. Fermentation. 2025; 11(3):122. https://doi.org/10.3390/fermentation11030122

Ramírez-Esparza, Ulises, Andrés Javier Ordoñez-Cano, Emilio Ochoa-Reyes, Fernando Méndez-González, Ramiro Baeza-Jimenez, Mónica Alvarado-González, Juan A. Ascacio-Valdes, and José Juan Buenrostro-Figueroa. 2025. "Development of a Bioprocess to Improve the Phenolic Compounds Content and Antioxidant Capacity in Blue Corn Grains" Fermentation 11, no. 3: 122. https://doi.org/10.3390/fermentation11030122

Ramírez-Esparza, U., Ordoñez-Cano, A. J., Ochoa-Reyes, E., Méndez-González, F., Baeza-Jimenez, R., Alvarado-González, M., Ascacio-Valdes, J. A., & Buenrostro-Figueroa, J. J. (2025). Development of a Bioprocess to Improve the Phenolic Compounds Content and Antioxidant Capacity in Blue Corn Grains. Fermentation, 11(3), 122. https://doi.org/10.3390/fermentation11030122