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Artículo
Active ingredients from foods: biochemical and processing aspects
dc.creator | Montserrat de la Paz, Sergio | es |
dc.date.accessioned | 2022-11-03T16:37:30Z | |
dc.date.available | 2022-11-03T16:37:30Z | |
dc.date.issued | 2021-05-29 | |
dc.identifier.citation | Montserrat de la Paz, S. (2021). Active ingredients from foods: biochemical and processing aspects. Foods, 10 (6), 1240. https://doi.org/10.3390/foods10061240. | |
dc.identifier.issn | 2304-8158 | es |
dc.identifier.uri | https://hdl.handle.net/11441/138681 | |
dc.format | application/pdf | es |
dc.format.extent | 2 p. | es |
dc.language.iso | eng | es |
dc.publisher | MDPI | es |
dc.relation.ispartof | Foods, 10 (6), 1240. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.title | Active ingredients from foods: biochemical and processing aspects | es |
dc.type | info:eu-repo/semantics/article | es |
dcterms.identifier | https://ror.org/03yxnpp24 | |
dc.type.version | info:eu-repo/semantics/publishedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Bioquímica Médica y Biología Molecular e Inmunología | es |
dc.relation.projectID | US-1263458 | es |
dc.relation.publisherversion | https://www.mdpi.com/2304-8158/10/6/1240 | es |
dc.identifier.doi | 10.3390/foods10061240 | es |
dc.journaltitle | Foods | es |
dc.publication.volumen | 10 | es |
dc.publication.issue | 6 | es |
dc.publication.initialPage | 1240 | es |
dc.contributor.funder | Consejería de Economía Junta de Andalucía | es |
Ficheros | Tamaño | Formato | Ver | Descripción |
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Active ingredients...pdf | 140.9Kb | ![]() | Ver/ | |