Article Versions Notes

Espinosa-Páez E, Alanis-Guzmán MG, Hernández-Luna CE, Báez-González JG, Amaya-Guerra CA, Andrés-Grau AM. Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus. Molecules. 2017; 22(12):2275. https://doi.org/10.3390/molecules22122275

Espinosa-Páez, Edith, Ma. Guadalupe Alanis-Guzmán, Carlos E. Hernández-Luna, Juan G. Báez-González, Carlos A. Amaya-Guerra, and Ana M. Andrés-Grau. 2017. "Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus" Molecules 22, no. 12: 2275. https://doi.org/10.3390/molecules22122275

Espinosa-Páez, E., Alanis-Guzmán, M. G., Hernández-Luna, C. E., Báez-González, J. G., Amaya-Guerra, C. A., & Andrés-Grau, A. M. (2017). Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus. Molecules, 22(12), 2275. https://doi.org/10.3390/molecules22122275