Antiplatelet Activity of Cucurbita maxima

Author:

Sanzana Sigrid1ORCID,Rodríguez Lyanne2,Barraza Barrionuevo Hayleen3,Albornoz Poblete César3,Maróstica Junior Mário Roberto456,Fuentes Eduardo2,Palomo Iván2

Affiliation:

1. Department of Medical Technology, Faculty of Health Sciences, University of Antofagasta, Antofagasta, Chile.

2. Thrombosis Research Center, Medical Technology School, Department of Clinical Biochemistry and Immunohematology, Faculty of Health Sciences, Universidad de Talca, Talca, Chile.

3. Department of Food and Nutrition Sciences, Faculty of Health Sciences, University of Antofagasta, Antofagasta, Chile.

4. Ibero-American Network for the Integrated Use of Underutilized Indigenous Foods (ALSUB-CYTED).

5. School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.

6. University of Campinas (UNICAMP), Faculty of School Engineering (FEA), Campinas, São Paulo, Brazil.

Publisher

Mary Ann Liebert Inc

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

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