作者：
Gil-Ramirez, Alicia [1]
;
Caz, Victor [2]
;
Smiderle, Fhernanda R. [2]
;
Martin-Hernandez, Roberto [3]
;
Largo, Carlota [1]
;
Tabernero, Maria [2]
;
Marin, Francisco R. [3]
;
Iacomin, Marcello [2]
;
Reglero, Guillermo [4]
;
Soler-Rivas, Cristina [1]
作者单位：
Resarch Inst Hosp La Paz IdiPAZ, Dept Expt Surg, Paseo Castellana 261, Madrid 28046, Spain
[1]
Univ Autonoma Madrid, Dept Prod & Characterizat Novel Foods, CIAL Res Inst Food Sci UAM CSIC, C Nicolas Cabrera 9,Campus Cantoblanco, E-28049 Madrid, Spain
[2]
Univ Fed Parana, Dept Biochem & Mol Biol, CP 19046, BR-80060000 Curitiba, Parana, Brazil
[3]
CEI UAM CSIC, Imdea Food Inst, Pabellon Cent Antiguo Hosp Cantoblanco,Edificio 7, Madrid 28049, Spain
[4]
发布时间
2017-04-05
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