The effect of interesterification on the bioavailability of fatty acids in structured lipids

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dc.contributor.authorFarfán Martínez, Mariel
dc.contributor.authorVillalón, Manuel J.
dc.contributor.authorOrtíz Scarlazetta, María Elena
dc.contributor.authorBouchon Aguirre, Pedro Alejandro
dc.date.accessioned2016-05-10T18:06:13Z
dc.date.available2016-05-10T18:06:13Z
dc.date.issued2013
dc.identifier.doi10.1093/mnras/sts034
dc.identifier.issn0308-8146
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/12753
dc.language.isoen
dc.relation.isformatofFood Chemistry No. 1 (139), p. 571-577.
dc.revistaFood Chemistryes_ES
dc.rightsacceso restringido
dc.subject.ddc610
dc.subject.deweyMedicina y saludes_ES
dc.subject.otherLípidos - Análisises_ES
dc.subject.otherÁcidos grasoses_ES
dc.subject.otherNutrciónes_ES
dc.titleThe effect of interesterification on the bioavailability of fatty acids in structured lipidses_ES
dc.typeartículo
sipa.codpersvinculados99264
sipa.codpersvinculados98643
sipa.codpersvinculados71999
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