Bioactive ingredients of huitlacoche (Ustilago maydis), a potential food raw material.
- DOI
- 10.1016/j.fochms.2022.100076
- Published
- 2022 Jul 30
- Container
- Food chemistry. Molecular sciences
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochms.2022.100076,
title = {Bioactive ingredients of huitlacoche (Ustilago maydis), a potential food raw material.},
author = {López-Martínez LX and Aguirre-Delgado A and Saenz-Hidalgo HK and Buenrostro-Figueroa JJ and García HS and Baeza-Jiménez R},
year = {2022},
journal = {Food chemistry. Molecular sciences},
doi = {10.1016/j.fochms.2022.100076},
url = {https://doi.org/10.1016/j.fochms.2022.100076}
}RIS
TY - JOUR TI - Bioactive ingredients of huitlacoche (Ustilago maydis), a potential food raw material. AU - López-Martínez LX AU - Aguirre-Delgado A AU - Saenz-Hidalgo HK AU - Buenrostro-Figueroa JJ AU - García HS AU - Baeza-Jiménez R PY - 2022 JO - Food chemistry. Molecular sciences DO - 10.1016/j.fochms.2022.100076 UR - https://doi.org/10.1016/j.fochms.2022.100076 ER -
APA
LX, L., A, A., HK, S., JJ, B., HS, G., & R, B. (2022). Bioactive ingredients of huitlacoche (Ustilago maydis), a potential food raw material.. Food chemistry. Molecular sciences. https://doi.org/10.1016/j.fochms.2022.100076
Source records
- pubmed · retrieved 2026-09-27T06:41:41.190Z