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dc.contributor.authorValdés-Duque B.E.
dc.contributor.authorGiraldo-Giraldo N.A.
dc.contributor.authorJaillier-Ramírez A.M.
dc.contributor.authorGiraldo-Villa A.
dc.contributor.authorAcevedo-Castaño I.
dc.contributor.authorYepes-Molina M.A.
dc.contributor.authorBarbosa-Barbosa J.
dc.contributor.authorBarrera-Causil C.J.
dc.contributor.authorAgudelo-Ochoa G.M.
dc.date.accessioned2020-08-28T22:27:34Z
dc.date.available2020-08-28T22:27:34Z
dc.date.issued2020
dc.identifier.urihttp://hdl.handle.net/20.500.12622/3104
dc.sourceScopus
dc.source.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85081719553&doi=10.1080%2f07315724.2020.1727379&partnerID=40&md5=7bf96eda6a041446b1fe014beed2e69f
dc.titleStool Short-Chain Fatty Acids in Critically Ill Patients with Sepsisspa
dc.title.alternativeJournal of the American College of Nutrition
dc.typeinfo:eu-repo/semantics/article
dc.rights.accessrightsinfo:eu-repo/semantics/closedAccess
dc.identifier.doi10.1080/07315724.2020.1727379
dc.type.versioninfo:eu-repo/semantics/acceptedVersion


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