Article Versions Notes

Ruiz-Gutiérrez MG, Amaya-Guerra CA, Quintero-Ramos A, Pérez-Carrillo E, Ruiz-Anchondo TDJ, Báez-González JG, Meléndez-Pizarro CO. Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder. Molecules. 2015; 20(5):8875-8892. https://doi.org/10.3390/molecules20058875

Ruiz-Gutiérrez, Martha G., Carlos A. Amaya-Guerra, Armando Quintero-Ramos, Esther Pérez-Carrillo, Teresita De J. Ruiz-Anchondo, Juan G. Báez-González, and Carmen O. Meléndez-Pizarro. 2015. "Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder" Molecules 20, no. 5: 8875-8892. https://doi.org/10.3390/molecules20058875

Ruiz-Gutiérrez, M. G., Amaya-Guerra, C. A., Quintero-Ramos, A., Pérez-Carrillo, E., Ruiz-Anchondo, T. D. J., Báez-González, J. G., & Meléndez-Pizarro, C. O. (2015). Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder. Molecules, 20(5), 8875-8892. https://doi.org/10.3390/molecules20058875