Fermentation of Murta (Ugni molinae) Juice: Effect on Antioxidant Activity and Control of Enzymes Associated with Glucose Assimilation

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dc.catalogadorkjc
dc.contributor.authorNatalia Escobar-Beiza
dc.contributor.authorJosé R. Pérez-Correa
dc.contributor.authorFranco Melazzini, Wendy Veronica
dc.date.accessioned2024-03-04T17:01:39Z
dc.date.available2024-03-04T17:01:39Z
dc.date.issued2023
dc.fechaingreso.objetodigital2024-04-09
dc.fuente.origenORCID
dc.identifier.doi10.3390/ijms242015197
dc.identifier.urihttps://doi.org/10.3390/ijms242015197
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/83656
dc.information.autorucEscuela de Ingeniería; Franco Melazzini, Wendy Veronica; 0000-0001-5858-8554; 219464
dc.language.isoen
dc.nota.accesoContenido completo
dc.rightsacceso abierto
dc.titleFermentation of Murta (Ugni molinae) Juice: Effect on Antioxidant Activity and Control of Enzymes Associated with Glucose Assimilation
dc.typeartículo
sipa.codpersvinculados219464
sipa.trazabilidadORCID;2024-01-22
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