Lugo-Zarate, L.; Delgado-Olivares, L.; Cruz-Cansino, N.d.S.; González-Olivares, L.G.; Castrejón-Jiménez, N.S.; Estrada-Luna, D.; Jiménez-Osorio, A.S.
Blackberry Juice Fermented with Two Consortia of Lactic Acid Bacteria and Isolated Whey: Physicochemical and Antioxidant Properties during Storage. Int. J. Mol. Sci. 2024, 25, 8882.
https://doi.org/10.3390/ijms25168882
AMA Style
Lugo-Zarate L, Delgado-Olivares L, Cruz-Cansino NdS, González-Olivares LG, Castrejón-Jiménez NS, Estrada-Luna D, Jiménez-Osorio AS.
Blackberry Juice Fermented with Two Consortia of Lactic Acid Bacteria and Isolated Whey: Physicochemical and Antioxidant Properties during Storage. International Journal of Molecular Sciences. 2024; 25(16):8882.
https://doi.org/10.3390/ijms25168882
Chicago/Turabian Style
Lugo-Zarate, Liliana, Luis Delgado-Olivares, Nelly del Socorro Cruz-Cansino, Luis Guillermo González-Olivares, Nayeli Shantal Castrejón-Jiménez, Diego Estrada-Luna, and Angélica Saraà Jiménez-Osorio.
2024. "Blackberry Juice Fermented with Two Consortia of Lactic Acid Bacteria and Isolated Whey: Physicochemical and Antioxidant Properties during Storage" International Journal of Molecular Sciences 25, no. 16: 8882.
https://doi.org/10.3390/ijms25168882
APA Style
Lugo-Zarate, L., Delgado-Olivares, L., Cruz-Cansino, N. d. S., González-Olivares, L. G., Castrejón-Jiménez, N. S., Estrada-Luna, D., & Jiménez-Osorio, A. S.
(2024). Blackberry Juice Fermented with Two Consortia of Lactic Acid Bacteria and Isolated Whey: Physicochemical and Antioxidant Properties during Storage. International Journal of Molecular Sciences, 25(16), 8882.
https://doi.org/10.3390/ijms25168882
