Del Burgo-Gutiérrez, C. (. (2024). Impact of industrial and culinary heat treatment on the (poly)phenols of Piquillo pepper (Capsicum annuum cv. Piquillo), their bioaccessibility and metabolization along the gastrointestinal tract and the action of gut microbiota, and their bioavailability.
Citación estilo ChicagoDel Burgo-Gutiérrez, C. (Cristina)|||/items/498815bc-a5f9-45b3-83ba-49dd0e99e441. Impact of Industrial and Culinary Heat Treatment On the (poly)phenols of Piquillo Pepper (Capsicum Annuum Cv. Piquillo), Their Bioaccessibility and Metabolization Along the Gastrointestinal Tract and the Action of Gut Microbiota, and Their Bioavailability. 2024.
Cita MLADel Burgo-Gutiérrez, C. (Cristina)|||/items/498815bc-a5f9-45b3-83ba-49dd0e99e441. Impact of Industrial and Culinary Heat Treatment On the (poly)phenols of Piquillo Pepper (Capsicum Annuum Cv. Piquillo), Their Bioaccessibility and Metabolization Along the Gastrointestinal Tract and the Action of Gut Microbiota, and Their Bioavailability. 2024.