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Phenolic compounds from red wine and coffee are associated with specific intestinal microorganisms in allergic subjects

dc.contributor.authorCuervo Coque, Adriana 
dc.contributor.authorHevia, Arancha
dc.contributor.authorLópez Suárez, Patricia 
dc.contributor.authorSuárez Díaz, Ana María 
dc.contributor.authorDíaz, Carmen
dc.contributor.authorSánchez García, Borja
dc.contributor.authorMargolles Barros, Abelardo
dc.contributor.authorGonzález Solares, Sonia 
dc.date.accessioned2016-05-06T09:28:14Z
dc.date.available2016-05-06T09:28:14Z
dc.date.issued2016
dc.identifier.citationFood and Function, 7(1), p. 104-109 (2016); doi:10.1039/c5fo00853k
dc.identifier.issn2042-6496
dc.identifier.urihttp://hdl.handle.net/10651/37199
dc.description.sponsorshipThis study was financed by the European Union FEDER funds and the Spanish Plan Nacional de I+D (grant AGL2010-14952). Adriana Cuervo is in receipt of a grant from the Alimerka Foundation. We show our greatest gratitude to all the volunteers participating in the study.
dc.format.extentp. 104-109
dc.language.isoeng
dc.relation.ispartofFood and Function
dc.rights© The Royal Society of Chemistry 2016
dc.sourceScopus
dc.source.urihttp://www.scopus.com/inward/record.url?eid=2-s2.0-84956707353&partnerID=40&md5=ed694404c64d4f47b9de0d99e2b3908e
dc.titlePhenolic compounds from red wine and coffee are associated with specific intestinal microorganisms in allergic subjectseng
dc.typeinfo:eu-repo/semantics/article
dc.identifier.doi10.1039/c5fo00853k
dc.type.dcmitext
dc.relation.projectIDAGL2010-14952
dc.relation.projectIDFEDER/AGL2010-14952
dc.relation.publisherversionhttp://dx.doi.org/10.1039/c5fo00853k


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