Organización: Universidad de Navarra

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Doutora pola Universidad de Navarra coa tese 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. Dirixida por Dra. María Paz de Peña Fariza, Dra. Concepción Cid Canda.