المؤلفون: Rocha‐Pizaña, María del R., Chen, Wei Ning, Lee, Jaslyn J. L., Buitimea‐Cantúa, Nydia E., González‐Nimi, Emiko, Gutierrez‐Uribe, Janet A.

المساهمون: Food Science & Technology Programme of Nanyang Technological University, Functional Foods and Nutriomics of the Tecnologico de Monterrey

المصدر: International Journal of Food Science & Technology ; volume 55, issue 10, page 3289-3296 ; ISSN 0950-5423 1365-2621

الاتاحة: https://doi.org/10.1111/ijfs.14592
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