Cite
Ledesma R, Martínez-Pérez RB, Curiel DA, et al. Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food Chem. 2021;375:131824doi: 10.1016/j.foodchem.2021.131824.
Ledesma, R., Martínez-Pérez, R. B., Curiel, D. A., Fernández, L. M., Silva, M. L., Canales-Aguirre, A. A., Rodríguez, J. A., Mateos-Díaz, J. C., Lerma, A. M. P. Y., & Madrigal, M. (2021). Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food chemistry, 375131824. https://doi.org/10.1016/j.foodchem.2021.131824
Ledesma, Rosa, et al. "Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids." Food chemistry vol. 375 (2021): 131824. doi: https://doi.org/10.1016/j.foodchem.2021.131824
Ledesma R, Martínez-Pérez RB, Curiel DA, Fernández LM, Silva ML, Canales-Aguirre AA, Rodríguez JA, Mateos-Díaz JC, Lerma AMPY, Madrigal M. Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food Chem. 2021 Dec 09;375:131824. doi: 10.1016/j.foodchem.2021.131824. Epub 2021 Dec 09. PMID: 34923401.
Copy
Download .nbib