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Journal of Food Quality
Volume 2018, Article ID 5950761, 9 pages
https://doi.org/10.1155/2018/5950761
Research Article

Organic Acids, Antioxidants, and Dietary Fiber of Mexican Blackberry (Rubus fruticosus) Residues cv. Tupy

1Centro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Actopan-Tilcuautla s/n, Ex Hacienda La Concepción, 42160 San Agustín Tlaxiaca, HGO, Mexico
2Centro de Investigaciones Químicas, Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Centro Universitario, Carretera Pachuca-Tulancingo Km 4.5, 42183 Mineral de la Reforma, HGO, Mexico
3Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Rancho Universitario, 43600 Tulancingo de Bravo, HGO, Mexico

Correspondence should be addressed to Esther Ramírez-Moreno; xm.ude.heau@zerimar_rehtse

Received 22 November 2017; Revised 2 February 2018; Accepted 20 February 2018; Published 1 April 2018

Academic Editor: Alessandro Attanzio

Copyright © 2018 Quinatzin Zafra-Rojas et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Quinatzin Zafra-Rojas, Nelly Cruz-Cansino, Alma Delgadillo-Ramírez, et al., “Organic Acids, Antioxidants, and Dietary Fiber of Mexican Blackberry (Rubus fruticosus) Residues cv. Tupy,” Journal of Food Quality, vol. 2018, Article ID 5950761, 9 pages, 2018. https://doi.org/10.1155/2018/5950761.