Multifunctional Peptides from Spanish Dry-Cured Pork Ham: Endothelial Responses and Molecular Modeling Studies

dc.contributor.author	Montoro García, Silvia
dc.date.accessioned	2024-01-25T11:01:17Z
dc.date.available	2024-01-25T11:01:17Z
dc.date.issued	2019
dc.description.discipline	Ciencias de la Alimentación	es
dc.description.discipline	Farmacia	es
dc.description.discipline	Medicina	es
dc.identifier.doi	10.3390/ijms20174204	es
dc.identifier.uri	http://hdl.handle.net/10952/7112
dc.issue.number	17	es
dc.journal.title	Int J Mol Sci	es
dc.language.iso	en	es
dc.rights	Attribution-NonCommercial-NoDerivatives 4.0 Internacional	*
dc.rights.accessRights	open access	es
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/	*
dc.title	Multifunctional Peptides from Spanish Dry-Cured Pork Ham: Endothelial Responses and Molecular Modeling Studies	es
dc.type	journal article	es
dc.volume.number	20	es
dspace.entity.type	Publication
person.affiliation.name	Universidad Católica San Antonio de Murcia
person.identifier.orcid	0000-0002-1948-1022
relation.isAuthorOfPublication	19355a0a-e9b4-45cc-8589-7812bebec813
relation.isAuthorOfPublication.latestForDiscovery	19355a0a-e9b4-45cc-8589-7812bebec813

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