Cornejo-Campos, J.; Gómez-Aguirre, Y.A.; Velázquez-MartÃnez, J.R.; Ramos-Herrera, O.J.; Chávez-Murillo, C.E.; Cruz-Sosa, F.; Areche, C.; Cabañas-GarcÃa, E.
Impact of the Cooking Process on Metabolite Profiling of Acanthocereus tetragonus, a Plant Traditionally Consumed in Mexico. Molecules 2022, 27, 3707.
https://doi.org/10.3390/molecules27123707
AMA Style
Cornejo-Campos J, Gómez-Aguirre YA, Velázquez-MartÃnez JR, Ramos-Herrera OJ, Chávez-Murillo CE, Cruz-Sosa F, Areche C, Cabañas-GarcÃa E.
Impact of the Cooking Process on Metabolite Profiling of Acanthocereus tetragonus, a Plant Traditionally Consumed in Mexico. Molecules. 2022; 27(12):3707.
https://doi.org/10.3390/molecules27123707
Chicago/Turabian Style
Cornejo-Campos, Jaqueline, Yenny Adriana Gómez-Aguirre, José Rodolfo Velázquez-MartÃnez, Oscar Javier Ramos-Herrera, Carolina EstefanÃa Chávez-Murillo, Francisco Cruz-Sosa, Carlos Areche, and Emmanuel Cabañas-GarcÃa.
2022. "Impact of the Cooking Process on Metabolite Profiling of Acanthocereus tetragonus, a Plant Traditionally Consumed in Mexico" Molecules 27, no. 12: 3707.
https://doi.org/10.3390/molecules27123707
APA Style
Cornejo-Campos, J., Gómez-Aguirre, Y. A., Velázquez-MartÃnez, J. R., Ramos-Herrera, O. J., Chávez-Murillo, C. E., Cruz-Sosa, F., Areche, C., & Cabañas-GarcÃa, E.
(2022). Impact of the Cooking Process on Metabolite Profiling of Acanthocereus tetragonus, a Plant Traditionally Consumed in Mexico. Molecules, 27(12), 3707.
https://doi.org/10.3390/molecules27123707
