Participatory methods to identify perceived healthy and sustainable traditional culinary preparations across three generations of adults: results from Chile's Metropolitan Region and Region of La Araucanía
Author
dc.contributor.author
Kanter, Rebecca
Author
dc.contributor.author
León Villagra, Mariana
Admission date
dc.date.accessioned
2020-05-27T17:00:33Z
Available date
dc.date.available
2020-05-27T17:00:33Z
Publication date
dc.date.issued
2020
Cita de ítem
dc.identifier.citation
Nutrients 2020, 12, 489
es_ES
Identifier
dc.identifier.other
10.3390/nu12020489
Identifier
dc.identifier.uri
https://repositorio.uchile.cl/handle/2250/175027
Patrocinador
dc.description.sponsorship
Comisión Nacional de Investigación Científica y Tecnológica (CONICYT)-Fondo Nacional de Desarrollo Científico y Tecnológico (FONDECYT): 11170225.
Comisión Nacional de Investigación Científica y Tecnológica-Fondo Nacional de Desarrollo Científico y Tecnológico: 11170225.
Participatory methods to identify perceived healthy and sustainable traditional culinary preparations across three generations of adults: results from Chile's Metropolitan Region and Region of La Araucanía