Article Versions Notes

Mata-Gómez LC, Mapelli-Brahm P, Meléndez-Martínez AJ, Méndez-Zavala A, Morales-Oyervides L, Montañez J. Microbial Carotenoid Synthesis Optimization in Goat Cheese Whey Using the Robust Taguchi Method: A Sustainable Approach to Help Tackle Vitamin A Deficiency. Foods. 2023; 12(3):658. https://doi.org/10.3390/foods12030658

Mata-Gómez, Luis Carlos, Paula Mapelli-Brahm, Antonio J. Meléndez-Martínez, Alejandro Méndez-Zavala, Lourdes Morales-Oyervides, and Julio Montañez. 2023. "Microbial Carotenoid Synthesis Optimization in Goat Cheese Whey Using the Robust Taguchi Method: A Sustainable Approach to Help Tackle Vitamin A Deficiency" Foods 12, no. 3: 658. https://doi.org/10.3390/foods12030658

Mata-Gómez, L. C., Mapelli-Brahm, P., Meléndez-Martínez, A. J., Méndez-Zavala, A., Morales-Oyervides, L., & Montañez, J. (2023). Microbial Carotenoid Synthesis Optimization in Goat Cheese Whey Using the Robust Taguchi Method: A Sustainable Approach to Help Tackle Vitamin A Deficiency. Foods, 12(3), 658. https://doi.org/10.3390/foods12030658