Please use this identifier to cite or link to this item:
http://hdl.handle.net/10553/112989
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Santiago Díaz, Paula | en_US |
| dc.contributor.author | Rico Santos, Milagros | en_US |
| dc.date.accessioned | 2021-12-16T10:52:13Z | - |
| dc.date.available | 2021-12-16T10:52:13Z | - |
| dc.date.issued | 2021 | en_US |
| dc.identifier.issn | 2201-5639 | en_US |
| dc.identifier.uri | http://hdl.handle.net/10553/112989 | - |
| dc.language | spa | en_US |
| dc.relation.ispartof | The conversation | en_US |
| dc.source | The Conversation [ISSN 2201-5639], 12 diciembre 2021 | en_US |
| dc.subject | 3206 Ciencias de la nutrición | en_US |
| dc.subject | 241707 Algología (ficología) | en_US |
| dc.subject.other | Alimentación | en_US |
| dc.subject.other | Nutrición | en_US |
| dc.subject.other | Algas | en_US |
| dc.title | Microalgas: una alternativa frente a la carne y los ultraprocesados | en_US |
| dc.type | info:eu-repo/semantics/article | en_US |
| dc.type | Article | en_US |
| dc.identifier.url | https://theconversation.com/microalgas-una-alternativa-frente-a-la-carne-y-los-ultraprocesados-171989 | - |
| dc.investigacion | Ciencias de la Salud | en_US |
| dc.type2 | Artículo | en_US |
| dc.utils.revision | Sí | en_US |
| dc.identifier.ulpgc | Sí | en_US |
| dc.contributor.buulpgc | BU-BAS | en_US |
| item.grantfulltext | open | - |
| item.fulltext | Con texto completo | - |
| crisitem.author.dept | GIR IOCAG: Química Marina | - |
| crisitem.author.dept | IU de Oceanografía y Cambio Global | - |
| crisitem.author.dept | Departamento de Química | - |
| crisitem.author.orcid | 0000-0003-4216-9720 | - |
| crisitem.author.orcid | 0000-0002-2711-8952 | - |
| crisitem.author.parentorg | IU de Oceanografía y Cambio Global | - |
| crisitem.author.fullName | Santiago Díaz, Paula | - |
| crisitem.author.fullName | Rico Santos, Milagros | - |
| Appears in Collections: | Artículos | |
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