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Can Meat and Meat-Products Induce Oxidative Stress?
Macho-González, Adrián; Garcimartín, Alba; López-Oliva, María Elvira; Bastida, Sara; Benedí, Juana; Ros, Gaspar; Nieto, Gema; Sánchez-Muniz, Francisco José.
Afiliación
  • Macho-González A; Nutrition and Food Science Department (Nutrition), Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain.
  • Garcimartín A; Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain.
  • López-Oliva ME; Departmental Section of Physiology, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain.
  • Bastida S; Nutrition and Food Science Department (Nutrition), Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain.
  • Benedí J; Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain.
  • Ros G; Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Espinardo, 30071 Murcia, Spain.
  • Nieto G; Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Espinardo, 30071 Murcia, Spain.
  • Sánchez-Muniz FJ; Nutrition and Food Science Department (Nutrition), Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain.
Antioxidants (Basel) ; 9(7)2020 Jul 20.
Article en En | MEDLINE | ID: mdl-32698505

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Antioxidants (Basel) Año: 2020 Tipo del documento: Article País de afiliación: España Pais de publicación: Suiza

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Antioxidants (Basel) Año: 2020 Tipo del documento: Article País de afiliación: España Pais de publicación: Suiza