Organización: Universidad de Navarra

Va formar part d'aquests grups:

Doctora per la Universidad de Navarra amb la tesi 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. Dirigida per Dra. María Paz de Peña Fariza, Dra. Concepción Cid Canda.