| dc.contributor.author | Cangas Morán, Ramón de | |
| dc.contributor.author | Hernández Monzón, Aldo | |
| dc.contributor.author | Llavona Fernández, Andrés Francisco | |
| dc.contributor.author | López-Sela Meléndez de Arvás, Purificación | |
| dc.contributor.author | Brime Casanueva, Juan Ignacio | |
| dc.date.accessioned | 2018-02-28T10:41:03Z | |
| dc.date.available | 2018-02-28T10:41:03Z | |
| dc.date.issued | 2017 | |
| dc.identifier.citation | Revista Española de Nutrición Humana y Dietética, 21(Supl 1), p. 38-39 (2017) | |
| dc.identifier.issn | 2173-1292 | |
| dc.identifier.uri | http://renhyd.org/index.php/renhyd/article/view/495/268 | |
| dc.identifier.uri | http://hdl.handle.net/10651/46135 | |
| dc.format.extent | p. 38-39 | |
| dc.language.iso | eng | |
| dc.relation.ispartof | Revista Española de Nutrición Humana y Dietética, 21 | |
| dc.rights | © 2017 Ramón de Cangas Morán | |
| dc.source | Scopus | |
| dc.source.uri | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85033494910&partnerID=40&md5=44915da9bea369a0bee8c277b76adba1 | |
| dc.title | Desarrollo, y evaluación del impacto en la salud en voluntarios humanos, de un queso fresco elaborado con cultivos probióticos e ingredientes vegetales. | |
| dc.title.alternative | Development of a fresh cheese made with probiotic cultures and vegetable ingredients and evaluation of its impact on health in human volunteers. | |
| dc.type | journal article | |
