Author details

Néstor Ponce-García1,4, Benjamín Ramírez-Wong2 \*, Anayansi Escalante-Aburto<sup>3</sup> , Patricia I. Torres-Chávez2 and Sergio O. Serna-Saldivar4

\*Address all correspondence to: bramirez@guaymas.uson.mx

1 Faculty of Agricultural Sciences, Autonomous University of Mexico State, UAEM, Toluca, Estado de México, México

2 Research and Graduate Studies in Food Department, University of Sonora, Hermosillo, Sonora, México

3 Nutrition Department, Health Sciences Division, University of Monterrey, San Pedro Garza García, NL, México

4 Center of Biotechnology FEMSA, School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey, NL, México
