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Ruiz-Saavedra S, García-González H, Arboleya S, et al. Intestinal microbiota alterations by dietary exposure to chemicals from food cooking and processing. Application of data science for risk prediction. Comput Struct Biotechnol J. 2021;19:1081-1091doi: 10.1016/j.csbj.2021.01.037.
Ruiz-Saavedra, S., García-González, H., Arboleya, S., Salazar, N., Emilio Labra-Gayo, J., Díaz, I., Gueimonde, M., González, S., & de Los Reyes-Gavilán, C. G. (2021). Intestinal microbiota alterations by dietary exposure to chemicals from food cooking and processing. Application of data science for risk prediction. Computational and structural biotechnology journal, 191081-1091. https://doi.org/10.1016/j.csbj.2021.01.037
Ruiz-Saavedra, Sergio, et al. "Intestinal microbiota alterations by dietary exposure to chemicals from food cooking and processing. Application of data science for risk prediction." Computational and structural biotechnology journal vol. 19 (2021): 1081-1091. doi: https://doi.org/10.1016/j.csbj.2021.01.037
Ruiz-Saavedra S, García-González H, Arboleya S, Salazar N, Emilio Labra-Gayo J, Díaz I, Gueimonde M, González S, de Los Reyes-Gavilán CG. Intestinal microbiota alterations by dietary exposure to chemicals from food cooking and processing. Application of data science for risk prediction. Comput Struct Biotechnol J. 2021 Jan 29;19:1081-1091. doi: 10.1016/j.csbj.2021.01.037. eCollection 2021. PMID: 33680352; PMCID: PMC7892627.
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