Organización: Universidad de Navarra

Talde hauen parte izan zen:

Doctora por la Universidad de Navarra con la tesis 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. Tesiaren zuzendaria Dra. María Paz de Peña Fariza, Dra. Concepción Cid Canda.