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Autor:
Laura Calero-Medina, Maria Jose Jimenez-Casquet, Leticia Heras-Gonzalez, Javier Conde-Pipo, Alejandro Lopez-Moro, Fatima Olea-Serrano, Miguel Mariscal-Arcas
The authors thank Layla Davies-Jimenez and Richard Davies for assistance with the English version. This paper is part of Alejandro Lopez-Moro's doctoral thesis developed under the “Nutrition and Food Sciences Program” of the University of Granada
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b93f70392f14ade14bf6ed2f4e5cce0d
https://hdl.handle.net/10481/81661
https://hdl.handle.net/10481/81661
