Del Toro-Barbosa, M.; Uribe-Velázquez, T.; Hurtado-Romero, A.; Rosales-De la Cruz, M.F.; Carrillo-Nieves, D.; Garcia-Amezquita, L.E.; García-Cayuela, T.
Evaluation of GABA-Producing Fermented Whey Formulations: From Strain Selection to Raspberry-Enriched Beverages with Psychobiotic Potential. Foods 2025, 14, 2762.
https://doi.org/10.3390/foods14162762
AMA Style
Del Toro-Barbosa M, Uribe-Velázquez T, Hurtado-Romero A, Rosales-De la Cruz MF, Carrillo-Nieves D, Garcia-Amezquita LE, García-Cayuela T.
Evaluation of GABA-Producing Fermented Whey Formulations: From Strain Selection to Raspberry-Enriched Beverages with Psychobiotic Potential. Foods. 2025; 14(16):2762.
https://doi.org/10.3390/foods14162762
Chicago/Turabian Style
Del Toro-Barbosa, Mariano, Tlalli Uribe-Velázquez, Alejandra Hurtado-Romero, María Fernanda Rosales-De la Cruz, Danay Carrillo-Nieves, Luis Eduardo Garcia-Amezquita, and Tomás García-Cayuela.
2025. "Evaluation of GABA-Producing Fermented Whey Formulations: From Strain Selection to Raspberry-Enriched Beverages with Psychobiotic Potential" Foods 14, no. 16: 2762.
https://doi.org/10.3390/foods14162762
APA Style
Del Toro-Barbosa, M., Uribe-Velázquez, T., Hurtado-Romero, A., Rosales-De la Cruz, M. F., Carrillo-Nieves, D., Garcia-Amezquita, L. E., & García-Cayuela, T.
(2025). Evaluation of GABA-Producing Fermented Whey Formulations: From Strain Selection to Raspberry-Enriched Beverages with Psychobiotic Potential. Foods, 14(16), 2762.
https://doi.org/10.3390/foods14162762
