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dc.contributor.authorBernardi Espinoza, Diego*
dc.contributor.authorJiménez Guerrero, Carlos Fernando*
dc.contributor.authorMilon, Pohl*
dc.date.accessioned2019-03-05T19:03:08Z
dc.date.available2019-03-05T19:03:08Z
dc.date.issued2018-11
dc.identifier.issn1699-5198
dc.identifier.issn0212-1611
dc.identifier.doi10.20960/nh.2165
dc.identifier.urihttp://hdl.handle.net/10757/625182
dc.description.abstractCartas al editoren_US
dc.formatapplication/pdfen_US
dc.language.isospaen_US
dc.publisherARAN Ediciones S.A.en_US
dc.relation.urlhttps://revista.nutricionhospitalaria.net/index.php/nh/article/view/2165en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.sourceUniversidad Peruana de Ciencias Aplicadas (UPC)es_PE
dc.sourceRepositorio Académico - UPCes_PE
dc.subjectMicrobiota intestinalen_US
dc.subjectPolifenolesen_US
dc.subjectCervezaen_US
dc.subjectVinoen_US
dc.subjectFermentaciónen_US
dc.titleHipótesis alternativas sobre los beneficios de los fermentados sobre la microbiota intestinalen_US
dc.typeinfo:eu-repo/semantics/articleen_US
dc.identifier.journalNutricion Hospitalariaen_US
dc.description.peerreviewRevisión por pareses_PE
dc.description.peerreviewRevisón por pareses_PE
dc.source.journaltitleNutrición Hospitalaria
dc.source.volume35
dc.source.issue6
dc.source.beginpage1497
refterms.dateFOA2019-03-05T19:03:09Z
dc.identifier.isni0000 0001 2196 144X


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