Cochayuyo (Durvillaea incurvata) Extracts: Their Impact on Starch Breakdown and Antioxidant Activity in Pasta during In Vitro Digestion

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dc.catalogadorccd
dc.contributor.authorLuz Verónica Pacheco
dc.contributor.authorJavier Parada
dc.contributor.authorPerez Correa, Jose Ricardo
dc.contributor.authorMaría Salomé Mariotti-Celis
dc.contributor.authorMario Simirgiotis
dc.date.accessioned2024-03-04T15:14:56Z
dc.date.available2024-03-04T15:14:56Z
dc.date.issued2023
dc.fechaingreso.objetodigital2024-06-05
dc.fuente.origenORCID
dc.identifier.doi10.3390/foods12183326
dc.identifier.urihttp://doi.org/10.3390/foods12183326
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/82123
dc.information.autorucEscuela de Ingeniería; Perez Correa, Jose Ricardo; 0000-0002-1278-7782; 100130
dc.language.isoen
dc.nota.accesoContenido completo
dc.rightsacceso abierto
dc.titleCochayuyo (Durvillaea incurvata) Extracts: Their Impact on Starch Breakdown and Antioxidant Activity in Pasta during In Vitro Digestion
dc.typeartículo
sipa.codpersvinculados100130
sipa.trazabilidadORCID;2024-01-22
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