The authors are grateful to the CAPES Foundation − Ministry of Education, Brazil for the scholarship support provided to the first author. This work is part of the doctoral thesis… Click to show full abstract
The authors are grateful to the CAPES Foundation − Ministry of Education, Brazil for the scholarship support provided to the first author. This work is part of the doctoral thesis of T.H.B., Ph.D. student from the Official Doctoral Program “Nutrition and Food Sciences” of the Granada University. The authors are also grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Program PT2020 for financial support to CIMO (UID/AGR/00690/2013). The authors dedicate this work to the memory of Carmen Cabrera Vique.
               
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