Design of low glycemic response foods using polyphenols from seaweed

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dc.catalogadorccd
dc.contributor.authorParada, J.
dc.contributor.authorPerez Correa, Jose Ricardo
dc.contributor.authorPérez-Jiménez, J.
dc.date.accessioned2024-03-04T15:12:32Z
dc.date.available2024-03-04T15:12:32Z
dc.date.issued2019
dc.fechaingreso.objetodigital2025-01-13
dc.fuente.origenORCID
dc.identifier.doi10.1016/j.jff.2019.03.004
dc.identifier.urihttps://doi.org/10.1016/j.jff.2019.03.004
dc.identifier.urihttp://www.scopus.com/inward/record.url?eid=2-s2.0-85062463922&partnerID=MN8TOARS
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/81607
dc.identifier.wosidWOS:000467507400004
dc.information.autorucEscuela de Ingeniería; Perez Correa, Jose Ricardo; 0000-0002-1278-7782; 100130
dc.language.isoen
dc.nota.accesocontenido parcial
dc.rightsacceso restringido
dc.subject.ods03 Good health and well-being
dc.subject.odspa03 Salud y bienestar
dc.titleDesign of low glycemic response foods using polyphenols from seaweed
dc.typeartículo
sipa.codpersvinculados100130
sipa.trazabilidadORCID;2024-01-22
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