| نویسندگان مقاله |
Juan Buenrostro-Figueroa |
Research Center in Food and Development A.C., 33089, Cd. Delicias, Chihuahua, México.
Marcela Miereles |
Group of Bioprocesses & Bioproducts, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, 25280, Coahuila, México.
Juan A. Ascacio-Valdés |
Group of Bioprocesses & Bioproducts, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, 25280, Coahuila, México.
Antonio Aguilera-Carbo |
Food Science and Nutrition Department, Agrarian Autonomous University “Antonio Narro”, Saltillo, 25000, México.
Leonardo Sepúlveda |
Group of Bioprocesses & Bioproducts, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, 25280, Coahuila, México.
Juan Contreras-Esquivel |
Group of Bioprocesses & Bioproducts, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, 25280, Coahuila, México.
Raúl Rodríguez-Herrera |
Group of Bioprocesses & Bioproducts, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, 25280, Coahuila, México.
Cristobal N. Aguilar |
Group of Bioprocesses & Bioproducts, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, 25280, Coahuila, México.
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