Autor: |
Rivas-García L; Department of Physiology, Institute of Nutrition and Food Technology 'José Mataix Verdú', Biomedical Research Centre, University of Granada, 18016 Armilla, Spain.; Sport and Health Research Centre, University of Granada, C/Menéndez Pelayo 32, 18016 Granada, Spain., López-Varela A; Department of Physiology, Institute of Nutrition and Food Technology 'José Mataix Verdú', Biomedical Research Centre, University of Granada, 18016 Armilla, Spain., Quiles JL; Department of Physiology, Institute of Nutrition and Food Technology 'José Mataix Verdú', Biomedical Research Centre, University of Granada, 18016 Armilla, Spain.; Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento 37, 18016 Granada, Spain.; Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres 21, 39011 Santander, Spain., Montes-Bayón M; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Department of Physical and Analytical Chemistry, Faculty of Chemistry, University of Oviedo, C/ Julián Clavería 8, 33006 Oviedo, Spain., Aranda P; Department of Physiology, Institute of Nutrition and Food Technology 'José Mataix Verdú', Biomedical Research Centre, University of Granada, 18016 Armilla, Spain.; Sport and Health Research Centre, University of Granada, C/Menéndez Pelayo 32, 18016 Granada, Spain., Llopis J; Department of Physiology, Institute of Nutrition and Food Technology 'José Mataix Verdú', Biomedical Research Centre, University of Granada, 18016 Armilla, Spain.; Sport and Health Research Centre, University of Granada, C/Menéndez Pelayo 32, 18016 Granada, Spain., Sánchez-González C; Department of Physiology, Institute of Nutrition and Food Technology 'José Mataix Verdú', Biomedical Research Centre, University of Granada, 18016 Armilla, Spain.; Sport and Health Research Centre, University of Granada, C/Menéndez Pelayo 32, 18016 Granada, Spain. |