Hernández-Riveros, E.; Olvera-Rosales, L.B.; Jaimez-Ordaz, J.; Pérez-Escalante, E.; Contreras-López, E.; Cruz-Guerrero, A.E.; González-Olivares, L.G.
Production of an Ice Cream Base with Added Lacticaseibacillus rhamnosus GG and Aguamiel Syrup: Probiotic Viability and Antihypertensive Capacity. Dairy 2024, 5, 451-463.
https://doi.org/10.3390/dairy5030035
AMA Style
Hernández-Riveros E, Olvera-Rosales LB, Jaimez-Ordaz J, Pérez-Escalante E, Contreras-López E, Cruz-Guerrero AE, González-Olivares LG.
Production of an Ice Cream Base with Added Lacticaseibacillus rhamnosus GG and Aguamiel Syrup: Probiotic Viability and Antihypertensive Capacity. Dairy. 2024; 5(3):451-463.
https://doi.org/10.3390/dairy5030035
Chicago/Turabian Style
Hernández-Riveros, Edward, Laura Berenice Olvera-Rosales, Judith Jaimez-Ordaz, Emmanuel Pérez-Escalante, Elizabeth Contreras-López, Alma Elizabeth Cruz-Guerrero, and Luis Guillermo González-Olivares.
2024. "Production of an Ice Cream Base with Added Lacticaseibacillus rhamnosus GG and Aguamiel Syrup: Probiotic Viability and Antihypertensive Capacity" Dairy 5, no. 3: 451-463.
https://doi.org/10.3390/dairy5030035
APA Style
Hernández-Riveros, E., Olvera-Rosales, L. B., Jaimez-Ordaz, J., Pérez-Escalante, E., Contreras-López, E., Cruz-Guerrero, A. E., & González-Olivares, L. G.
(2024). Production of an Ice Cream Base with Added Lacticaseibacillus rhamnosus GG and Aguamiel Syrup: Probiotic Viability and Antihypertensive Capacity. Dairy, 5(3), 451-463.
https://doi.org/10.3390/dairy5030035
