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Intestinal microbiota alterations by dietary exposure to chemicals from food cooking and processing. Application of data science for risk prediction

Author:
Ruiz Saavedra, Sergio; García González, HerminioUniovi authority; Arboleya, Silvia; Salazar Garzo, Nuria; Labra Gayo, José EmilioUniovi authority; Díaz Rodríguez, Susana IreneUniovi authority; Gueimonde Fernández, Miguel; González Solares, SoniaUniovi authority; Reyes Gavilán, Clara G. de los
Publication date:
2021
Publisher version:
http://dx.doi.org/10.1016/j.csbj.2021.01.037
Citación:
Computational and Structural Biotechnology Journal, 19, p. 1081-1091 (2021); doi:10.1016/j.csbj.2021.01.037
Descripción física:
p. 1081-1091
URI:
http://hdl.handle.net/10651/60956
ISSN:
2001-0370
DOI:
10.1016/j.csbj.2021.01.037
Patrocinado por:

This work is receiving support from the project RTI2018-098288-B-I00 (MCIU/AEI/FEDER, UE) and is based on concepts developed partly funded by projects TIN2017-88877-R (AEI/FEDER, UE), TIN2017-87600-P (AEI/FEDER. UE) and IDI/2018/000176 (Asturian Government GRUPIN projects).

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© 2021 The authors. Published by Elsevier B.V. on behalf of Research Network of Computational and Structural Biotechnology
This item is protected with a Creative Commons License