Rodríguez-Salgado, A.M. et al. 2019. Compositional quality of food obtained with solid state fermentation: potato and carrot. Revista Colombiana de Ciencias Hortícolas. 13, 1 (Jan. 2019), 81–88. DOI:https://doi.org/10.17584/rcch.2019v13i1.8531.