Brenda L. Correa-Piña1, María G. Nieves-Hernández1, Leonardo A. Alonso-Gomez2, Oscar Y. Barrón-García1,3, Margarita I. Hernandez-Urbiola4, Mariana Ponce5, Ezequiel Hernández-Becerra6, Marcela Gaytán-Martínez1, Mario E. Rodriguez-Garcia4,*
1Universidad Autónoma de Querétaro, Research and Graduate Program in Food Science, School of Chemistry, Cerro de las Campanas S/N. Col. Centro 76010, Qro., México.
2Universidad de los Llanos, Grupo de investigación Ciencia, Tecnología e Innovación Agroindustrial (CITIA). Km 12 Vía Puerto López. Villavicencio 500001, Meta, Colombia.
3Universidad Tecnológica de Querétaro, División Industrial, Av. Pie de la Cuesta 2501, Nacional, México.
4Universidad Nacional Autónoma de México, Centro de Física Aplicada y Tecnología Avanzada, Querétaro, Qro., C. P. 76230, México.
5Universidad del Valle de México, Ciencias de la Salud, Campus Querétaro. Blvd. Juriquilla no. 1000 A, Santa Rosa Jauregui, Querétaro, Qro., C.P. 76230, México.
6Universidad Autónoma de Querétaro, Escuela de Bachilleres Plantel Norte., Av Sombrerete s/n Colonia las Américas. CP. 76121 Santiago de Querétaro, Qro., México.
*Corresponding author: Mario E. Rodriguez-Garcia
References
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