miRNAs and novel food compounds related to the browning process
Keywords:
miRNAs
Browning
BAT
WAT
Food compounds
Note:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Citation:
Lorente-Cebrian, S. (Silvia); Herrera, K. (Katya); Milagro-Yoldi, F.I. (Fermín Ignacio); et al. "miRNAs and novel food compounds related to the browning process". International Journal of Molecular Sciences. 20 (23), 2019, 5998
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