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Guevara MG, Mazorra-Manzano MA, Gayen D, Figueiredo A. Editorial: Plant proteolytic enzymes: contributions and challenges to improve food availability against climate change effects. Front Plant Sci 2024; 15:1398867. [PMID: 38654902 PMCID: PMC11035913 DOI: 10.3389/fpls.2024.1398867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/10/2024] [Accepted: 03/26/2024] [Indexed: 04/26/2024]
Affiliation(s)
- María Gabriela Guevara
- Biological Research Institute, National Council of Scientific and Technique Research (CONICET), University of Mar del Plata, Mar del Plata, Argentina
| | | | - Dipak Gayen
- Department of Biochemistry, School of Life Sciences, Central University of Rajasthan, Rajasthan, India
| | - Andreia Figueiredo
- Grapevine Pathogen Systems Lab, Biosystems & Integrative Sciences Institute, Science Faculty of Lisbon University, Lisbon, Portugal
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Ramírez-Guerra HE, Mazorra-Manzano MA, Pacheco-Aguilar R, Lugo-Sánchez ME, Carvallo-Ruiz G, Acevedo SMS, Torres-Arreola W, Cota-Arriola O, Ramírez-Suárez JC. Immunoblotting identification of jumbo squid (Dosidicus gigas) LOX isoforms and in vitro crosslinking assay over selected collagenous materials. Food Sci Technol 2022. [DOI: 10.1590/fst.118921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Hugo E. Ramírez-Guerra
- Centro de Investigación en Alimentación y Desarrollo, Mexico; Universidad Estatal de Sonora, Mexico
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Rendón-Rosales MÁ, Torres-Llanez MJ, Mazorra-Manzano MA, González-Córdova AF, Hernández-Mendoza A, Vallejo-Cordoba B. In vitro and in silico evaluation of multifunctional properties of bioactive synthetic peptides identified in milk fermented with Lactococcus lactis NRRL B-50571 and NRRL B-50572. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112581] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Mazorra-Manzano MA, Mora-Cortes WG, Leandro-Roldan MM, González-Velázquez DA, Torres-Llanez MJ, Ramírez-Suarez JC, González-Córdova AF, Vallejo-Córdoba B. Production of whey protein hydrolysates with angiotensin-converting enzyme-inhibitory activity using three new sources of plant proteases. Biocatalysis and Agricultural Biotechnology 2020. [DOI: 10.1016/j.bcab.2020.101724] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Ramirez-Suarez JC, Álvarez-Armenta A, García-Sánchez G, Pacheco-Aguilar R, Scheuren-Acevedo SM, Mazorra-Manzano MA, Rascón-Chu A. Effect of Amidated Low-Methoxyl Pectin on Physicochemical Characteristics of Jumbo Squid ( Dosidicus gigas) Mantle Muscle Gels. Food Technol Biotechnol 2017; 55:398-404. [PMID: 29089853 DOI: 10.17113/ftb.55.03.17.5001] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Jumbo squid (Dosidicus gigas) muscle proteins show low functionality with limited use in gel products. This work aims to assess the influence of adding the natural and commercially available fibre, amidated low-methoxyl pectin (at 0.5, 1.0, 1.5, 2.0 and 3.0%), on the physicochemical and functional characteristics of jumbo squid (Dosidicus gigas) mantle muscle gels. The addition of 0.5% fibre showed an immediate effect on the gel texture profile analysis, improving hardness (p<0.05) from (3.4±0.7) N of the control (no added fibre) to (5.2±0.9) N, and increasing elasticity (p≥0.05). Shear force was significant only at 3.0% fibre addition. Water holding capacity also improved (p<0.05) with fibre addition (from 75% in the control to 90-95% after the treatments). Whiteness was affected (p<0.05) when 3.0% fibre was added. Differential scanning calorimetry showed two endothermic transition peaks in the gels. The second peak (actin) increased (p<0.05) by 1-2 °C with fibre addition. Therefore, the present study demonstrates that amidated low-methoxyl pectin (0.5-3.0%) is an excellent ingredient to improve jumbo squid mantle muscle protein functionality, increasing the gel texture and water retention characteristics.
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Affiliation(s)
- Juan C Ramirez-Suarez
- Fishery Products Quality Laboratory, Food and Development Research Center,
A.C. Carretera a La Victoria Km. 0.6, MX-83304 Hermosillo, Sonora, Mexico
| | - Andrés Álvarez-Armenta
- Fishery Products Quality Laboratory, Food and Development Research Center,
A.C. Carretera a La Victoria Km. 0.6, MX-83304 Hermosillo, Sonora, Mexico
| | - Guillermina García-Sánchez
- Fishery Products Quality Laboratory, Food and Development Research Center,
A.C. Carretera a La Victoria Km. 0.6, MX-83304 Hermosillo, Sonora, Mexico
| | - Ramón Pacheco-Aguilar
- Fishery Products Quality Laboratory, Food and Development Research Center,
A.C. Carretera a La Victoria Km. 0.6, MX-83304 Hermosillo, Sonora, Mexico
| | - Susana M Scheuren-Acevedo
- Fishery Products Quality Laboratory, Food and Development Research Center,
A.C. Carretera a La Victoria Km. 0.6, MX-83304 Hermosillo, Sonora, Mexico
| | - Miguel A Mazorra-Manzano
- Dairy Products Laboratory, Food and Development Research Center,
A.C. Carretera a La Victoria Km. 0.6, MX-83304 Hermosillo, Sonora, Mexico
| | - Agustín Rascón-Chu
- Plants and Fungi Biotechnology Laboratory, Food and Development Research Center,
A.C. Carretera a La Victoria Km. 0.6, MX-83304 Hermosillo, Sonora, Mexico
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Valenzuela-Lagarda JL, Gutiérrez-Dorado R, Pacheco-Aguilar R, Lugo-Sánchez ME, Valdez-Torres JB, Reyes-Moreno C, Mazorra-Manzano MA, Muy-Rangel MD. Botanas expandidas a base de mezclas de harinas de calamar, maíz y papa: efecto de las variables del proceso sobre propiedades fisicoquímicas. CyTA - Journal of Food 2016. [DOI: 10.1080/19476337.2016.1219391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Ramírez-Guerra HE, Mazorra-Manzano MA, Ezquerra-Brauer JM, Carvajal-Millán E, Pacheco-Aguilar R, Lugo-Sánchez ME, Ramírez-Suárez JC. Hydroxylysyl-pyridinoline occurrence and chemical characteristics of collagen present in jumbo squid (Dosidicus gigas) tissues. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.06.003] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Marquez-Rios E, Pacheco-Aguilar R, Ramirez-Suarez JC, Ocano-Higuera VM, García-Sifuentes CO, Scheuren-Acevedo SM, Mazorra-Manzano MA. Postmortem Biochemical and Microbiological Changes in Loricariid Catfish (Pterygoplichthys disjunctivus)Muscle During Ice Storage. Journal of Aquatic Food Product Technology 2014. [DOI: 10.1080/10498850.2013.828146] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Mazorra-Manzano MA, Moreno-Hernández JM, Torres-Llanez MJ, Ramírez-Suarez JC, González-Córdova AF, Vallejo-Córdoba B. HIDROLISIS DE PROTEÍNAS POR UN EXTRACTO ENZIMÁTICO DE FLOR DE NARANJO AGRIO (Citrus aurantium) Y SU POTENCIAL COAGULANTE PARA PRODUCCIÓN DE QUESOS. BT 2013. [DOI: 10.18633/bt.v15i3.155] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Ramírez-Guerra HE, Ramírez-Suárez JC, Mazorra-Manzano MA. PROPIEDADES BIOLÓGICAS DE PÉPTIDOS DERIVADOS DEL COLÁGENO DE ORGANISMOS MARINOS. BT 2013. [DOI: 10.18633/bt.v15i3.156] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Mazorra-Manzano MA, Perea-Gutiérrez TC, Lugo-Sánchez ME, Ramirez-Suarez JC, Torres-Llanez MJ, González-Córdova AF, Vallejo-Cordoba B. Comparison of the milk-clotting properties of three plant extracts. Food Chem 2013; 141:1902-7. [PMID: 23870908 DOI: 10.1016/j.foodchem.2013.05.042] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2013] [Revised: 04/08/2013] [Accepted: 05/13/2013] [Indexed: 11/16/2022]
Abstract
Several proteases from plant sources have been proposed as milk coagulants, however, limited research has been done on their milk-clotting properties. The effect of temperature on the milk-clotting activity of kiwi fruit, melon and ginger extracts was evaluated, as well as the effects of the different extracts on curd properties. Melon extracts showed high milk-clotting activity over a broad temperature range (45-75 °C) while kiwi fruit and ginger extracts showed high activity over a narrower temperature range, with a maximum at 40 and 63 °C, respectively. Curds produced using kiwi extracts had textural properties comparable with those obtained using commercial rennet, while melon extracts produced a fragile gel and low curd yield. The milk-clotting behavior of the three plant extracts was related to the protease specificity present in these extracts. The kiwi proteases displayed chymosin-like properties and thus hold the best potential for use as a milk coagulant in cheese production.
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Affiliation(s)
- Miguel A Mazorra-Manzano
- Laboratorio de Biotecnología de Lácteos, Química, Calidad y Autenticidad de Alimentos, Centro de Investigación en Alimentación y Desarrollo, AC (CIAD), Carretera la Victoria Km 0.6, Hermosillo, Sonora CP 83000, Mexico.
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Mazorra-Manzano MA, Tanaka T, Dee DR, Yada RY. Structure-function characterization of the recombinant aspartic proteinase A1 from Arabidopsis thaliana. Phytochemistry 2010; 71:515-23. [PMID: 20079503 DOI: 10.1016/j.phytochem.2009.12.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2009] [Revised: 11/24/2009] [Accepted: 12/15/2009] [Indexed: 05/09/2023]
Abstract
Aspartic proteinases (APs) are involved in several physiological processes in plants, including protein processing, senescence, and stress response and share many structural and functional features with mammalian and microbial APs. The heterodimeric aspartic proteinase A1 from Arabidopsis thaliana (AtAP A1) was the first acid protease identified in this model plant, however, little information exists regarding its structure function characteristics. Circular dichroism analysis indicated that recombinant AtAP A1 contained an higher alpha-helical content than most APs which was attributed to the presence of a sequence known as the plant specific insert in the mature enzyme. rAtAP A1 was stable over a broad pH range (pH 3-8) with the highest stability at pH 5-6, where 70-80% of the activity was retained after 1 month at 37 degrees C. Using calorimetry, a melting point of 79.6 degrees C was observed at pH 5.3. Cleavage profiles of insulin beta-chain indicated that the enzyme exhibited a higher specificity as compared to other plant APs, with a high preference for the Leu(15)-Tyr(16) peptide bond. Molecular modeling of AtAP A1 indicated that exposed histidine residues and their interaction with nearby charged groups may explain the pH stability of rAtAP A1.
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Mazorra-Manzano MA, Yada RY. Expression and characterization of the recombinant aspartic proteinase A1 from Arabidopsis thaliana. Phytochemistry 2008; 69:2439-2448. [PMID: 18796341 DOI: 10.1016/j.phytochem.2008.07.012] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/14/2008] [Revised: 05/16/2008] [Accepted: 07/16/2008] [Indexed: 05/26/2023]
Abstract
The present study reports the recombinant expression, purification, and partial characterization of a typical aspartic proteinase from Arabidopsis thaliana (AtAP A1). The cDNA encoding the precursor of AtAP A1 was expressed as a functional protein using the yeast Pichia pastoris. The mature form of the rAtAP A1 was found to be a heterodimeric glycosylated protein with a molecular mass of 47kDa consisting of heavy and light chain components, approx. 32 and 16kDa, respectively, linked by disulfide bonds. Glycosylation occurred via the plant specific insert in the light chain. The catalytic properties of the rAtAP A1 were similar to other plant aspartic proteinases with activity in acid pH range, maximal activity at pH 4.0, K(m) of 44 microM, and k(cat) of 55 s(-1) using a synthetic substrate. The enzyme was inhibited by pepstatin A.
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Abstract
In this overview, different meat authenticity issues are presented, as well as a wide variety of methods available for meat authentication. Unlike chromatographic, traditional gel electrophoretic, or immunological methods, which have been routinely used in analytical laboratories, the application of capillary electrophoresis (CE) is relatively new in solving meat authentication issues. Several unique CE applications based on meat protein fingerprinting are discussed for the analysis of meat species in unheated meat products. For protein data interpretation, pattern recognition is used to account for the natural variability present within the same meat species. While gel DNA-based methods are widely used for determining meat species in heat processed products, few DNA-based methods utilizing CE have been reported. Moreover, the methods reported are qualitative or semiquantitative. Thus, the need for quantitative competitive PCR CE methods in the determination of meat species is addressed. For the determination of meat extenders, CE methods were either protein-based or based on specific markers. Polyphenols are used as specific markers for soy detection and hydroxyproline is used as a specific marker for collagen determination. Finally, the potential of electrophoretically mediated miroanalysis (EMMA) for the detection of meat that may have been previously frozen and retailed as "fresh" is highlighted.
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Affiliation(s)
- Belinda Vallejo-Cordoba
- Laboratorio de Calidad y Autenticidad de los Alimentos, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), Carretera a La Victoria Km 0.6, P.O. Box 1735, Hermosillo, Sonora, 83000 México.
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Vallejo-Cordoba B, Mazorra-Manzano MA, González-Córdova AF. New capillary electrophoresis method for the determination of furosine in dairy products. J Agric Food Chem 2004; 52:5787-5790. [PMID: 15366821 DOI: 10.1021/jf049850e] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
A new capillary electrophoresis (CE) method was established for the quantitative determination of furosine in dairy products. Sample preparation and suitable electrophoretic conditions allowed accurate and reproducible quantitation of furosine in dairy products. Sample preparation consisted of drying hydrolyzed samples, redissolving them in 0.2 M NaOH, and purifying them by solid-phase extraction. The electrophoretic separation was carried out in an uncoated capillary maintained at 30 degrees C using 0.1 M phosphate buffer containing the additive hexadecyl trimethylammonium bromide (HDTAB, 1.2 mM) (pH 7.0) under 10 kV voltage and reverse polarity. Coefficients of variation of less than 2.25% for migration time and 5.80% for peak areas indicated that the technique was reproducible. The calibration curve followed a linear relationship with a highly significant (p < 0.01) coefficient of multiple determination (R (2) = 0.997). The limit of quantitation was 0.5 ppm, a concentration that corresponds to 4.5 mg/100 g of protein in milk samples. Furosine concentration (mg/100 g of protein) ranges of different dairy products (raw, pasteurized, UHT, and evaporated milks and yogurt) agreed with ranges previously reported. Therefore, the CE method presented is a suitable technique for the routine assessment of furosine in dairy products.
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Affiliation(s)
- Belinda Vallejo-Cordoba
- Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera a la Victoria Km 0.6, P.O. Box 1735, Hermosillo Sonora, 83000 Mexico.
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Vallejo-Cordoba B, Mazorra-Manzano MA, González-Córdova AF. Determination of beta-hydroxyacyl CoA-dehydrogenase activity in meat by electrophoretically mediated microanalysis. J Capill Electrophor Microchip Technol 2003; 8:81-6. [PMID: 14596340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 04/27/2023]
Abstract
The combined use of an in-tube enzyme assay and capillary electrophoresis for determining beta-hydroxyacyl CoA-dehydrogenase (beta-HADH) activity in meat was investigated. Beta-HADH is a significant mitochondrial enzyme in food muscle; thus, the determination of its activity is important in food analysis. The enzymatic assay and the separation of the reaction products were carried out by electrophoretically mediated microanalysis (EMMA) using a plug-plug reaction mode at variable potential. For the quantification of beta-HADH activity, the rate of conversion of reduced beta-nicotinamide adenine dinucleotide (NADH) to beta-nicotinamide adenine dinucleotide (NAD+) was calculated by determining NAD+ at 260 nm. A calibration curve for NAD+ concentration versus normalized areas showed a highly significant (p < 0.001) linear relationship (R2 = 0.993). Accurate quantification of beta-HADH activity was achieved since on-line monitoring allowed us to account for the NAD+ produced from NADH degradation by applying a correction factor. An average reaction time of 0.66 +/- 0.06 sec was determined for a protein concentration in the range of 0.1-0.5 mg protein/mL. The assay was reproducible since coefficients of variation of less than 6.2% were calculated for triplicate analyses.
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Affiliation(s)
- Belinda Vallejo-Cordoba
- Centro de Investigación en Alimentación y Desarrollo, A.C. (CLAD), Dirección de Tecnologia de Alimentos de Origen Animal, Hermosillo, Sonora, México.
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Vallejo-Cordoba B, Mazorra-Manzano MA, González-Córdova AF. Determination of short-chain free fatty acids in lipolyzed milk fat by capillary electrophoresis. J Capillary Electrophor 1998; 5:111-4. [PMID: 10797874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 04/14/2023]
Abstract
The objective of this study was to monitor the release of short-chain free fatty acids (FFA) from milk fat during hydrolysis with lipase using capillary electrophoresis. Sample and run buffer allowed FFA to be maintained in solution by using cyclodextrin and methanol. Indirect UV detection at 270 nm was used, employing p-anisate as a chromophore. Calibration curves constructed for each individual FFA followed linear relationships with highly significant (p < 0.01) correlation coefficients. Electrophoretic FFA profiles of fresh milk fat and lipolyzed milk fat showed marked qualitative and quantitative differences. Butanoic acid (C4) was found in a concentration of 64 ppm, while hexanoic (C6) and octanoic (C8) acids were found in concentrations of 3.8 ppm in fresh milk fat. After a 60-min hydrolysis with commercial lipase, FFA released from milk fat consisted mainly of high concentrations (ppm) of butanoic (C4) (900), followed by hexanoic (C6) (427), octanoic (C8) (282), decanoic (C10) (92), pentanoic (C5) (47), and dodecanoic (C12) (37.5) acids. Ratios of FFA that were associated with flavor balance were calculated. The application of CE for lipolysis monitoring in milk fat offers a simple and fast method for the determination of FFA. Quantitative data can be obtained in 20 min, including sample preparation. The lengthy and laborious steps required in traditional chromatographic techniques, such as lipid extraction, FFA isolation, and derivatization, were not required in this CE method. The implementation of CE for milk fat lipolysis monitoring may be a useful quality control tool for dairy flavor development and production.
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Affiliation(s)
- B Vallejo-Cordoba
- Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Hermosillo, Sonora, México
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