A. M. Rodríguez-Salgado, L. M. Borrás-Sandoval, and C. E. Rodríguez-Molano, “Compositional quality of food obtained with solid state fermentation: potato and carrot”, Rev. Colomb. Cienc. Hortic, vol. 13, no. 1, pp. 81–88, Jan. 2019.