Para acceder a los documentos con el texto completo, por favor, siga el siguiente enlace: http://hdl.handle.net/2445/145221
dc.contributor | Universitat de Barcelona |
---|---|
dc.contributor.author | Balzano, Michele |
dc.contributor.author | Loizzo, Monica R. |
dc.contributor.author | Tundis, Rosa |
dc.contributor.author | Lucci, Paolo |
dc.contributor.author | Núñez Burcio, Oscar |
dc.contributor.author | Fiorini, Dennis |
dc.contributor.author | Giardinieri, Alessandra |
dc.contributor.author | Frega, Natale G. |
dc.contributor.author | Pacetti, Deborah |
dc.date | 2019-11-21T18:06:15Z |
dc.date | 2019-11-15 |
dc.date | 2019-11-21T18:06:17Z |
dc.date | info:eu-repo/date/embargoEnd/2020-11-15 |
dc.identifier.citation | 1466-8564 |
dc.identifier.citation | 693083 |
dc.identifier.uri | http://hdl.handle.net/2445/145221 |
dc.format | 9 p. |
dc.format | application/pdf |
dc.language.iso | eng |
dc.publisher | Elsevier |
dc.relation | Versió postprint del document publicat a: https://doi.org/10.1016/j.ifset.2019.102254 |
dc.relation | Innovative Food Science and Emerging Technologies, 2019, vol. 59, p. 102254 |
dc.relation | https://doi.org/10.1016/j.ifset.2019.102254 |
dc.rights | cc-by-nc-nd (c) Elsevier, 2019 |
dc.rights | info:eu-repo/semantics/embargoedAccess |
dc.rights | http://creativecommons.org/licenses/by-nc-nd/3.0/es |
dc.subject | Cafè (Beguda) |
dc.subject | Antioxidants |
dc.subject | Polifenols |
dc.subject | Coffee drink |
dc.subject | Antioxidants |
dc.subject | Polyphenols |
dc.title | Spent espresso coffee grounds as a source of anti-proliferative and antioxidant compounds |
dc.type | info:eu-repo/semantics/article |
dc.type | info:eu-repo/semantics/acceptedVersion |
dc.description.abstract |