作者单位:
Nutrition and Obesity Group, Department of Nutrition and Food Sciences, Faculty of Pharmacy, University of the Basque Country (UPV/EHU) and Lucio Lascaray Research Centre, 01006 Vitoria, Spain.
[1]
CIBER Physiopathology of Obesity and Nutrition (CIBERobn), Institute of Health Carlos III, 01006 Vitoria, Spain.
[2]
BIOARABA Institute of Health, 01006 Vitoria-Gasteiz, Spain.
[3]
Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, Mexico.
[4]
Tecnologico de Monterrey, Institute for Obesity Research, Ave. Eugenio Garza Sada 2501 Sur, Monterrey 64849, Mexico.
[5]
Laboratory of Phytochemistry and Plant Food Functionality, Biotechnology and Food Microbiology Department, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain.
[6]
DOI
10.3390/antiox12061174
PMID
37371904
发布时间
2023-07-01