The consumption of beef burgers prepared with wine grape pomace flour improves fasting glucose, plasma antioxidant levels, and oxidative damage markers in humans : a controlled trial

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dc.contributor.authorUrquiaga Reus, Inés
dc.contributor.authorTroncoso, Danitza
dc.contributor.authorMackenna, María José
dc.contributor.authorUrzúa, Catalina
dc.contributor.authorPérez, Druso
dc.contributor.authorDicenta, Sara
dc.contributor.authorDe la Cerda, Paula María
dc.contributor.authorAmigo, Ludwig
dc.contributor.authorCarreño, Juan Carlos
dc.contributor.authorEcheverría Errázuriz, Guadalupe
dc.contributor.authorRigotti Rivera, Attilio
dc.date.accessioned2020-12-10T22:42:17Z
dc.date.available2020-12-10T22:42:17Z
dc.date.issued2018
dc.fuente.origenConveris
dc.identifier.doi10.3390/nu10101388
dc.identifier.issn2072-6643
dc.identifier.urihttps://doi.org/10.3390/nu10101388
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/49548
dc.issue.numeroNo. 10
dc.language.isoen
dc.pagina.final15
dc.pagina.inicio1
dc.revistaNutrientses_ES
dc.rightsacceso abierto
dc.titleThe consumption of beef burgers prepared with wine grape pomace flour improves fasting glucose, plasma antioxidant levels, and oxidative damage markers in humans : a controlled triales_ES
dc.typeartículo
dc.volumenVol. 10
sipa.codpersvinculados62028
sipa.codpersvinculados9504
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