Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weight
- Autores
- García, Verónica; Drunday, Fabián; Calviño, Amalia Mirta
- Año de publicación
- 2023
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Among the beneficial properties of yerba mate, it has been proven that it produces a decrease in appetite, weight loss and a decrease in fat deposits. Sensory properties influence the palatability of food and ultimately influence the amount consumed. It isvery frequent that infusions of mate alone or sweetened produce judgments of the type "I drink mate and I am satiated". The aim of this study was to quantify the specific sensory satiety (SSS) and the desire to eat (DE) of these infusions in females with normal body weight.Thirty female university students and professors participated, who reported their weight and height to determine the body mass index (BMI). To determine the SSS and DE, 1.2% W/V (MT) mate infusion was prepared, 5% W/V sweetened MT with sugar (MT-A) or Stevia rebaudiana B extract at 0.03% P /V (MT-B). In all cases, the infusions were prepared by placing the mate bag containing 3 g of sample in contact with 250 ml of water at 90 °C for 6 minutes. The infusions were consumed at 70°C. For theSSS and DE evaluations, crackers, vanilla-flavored light yogurt, and unsweetened corn flakes were presented as controls. The consumers evaluated in three sessions the perceived pleasure/desire to eat before and after consuming a 250 ml cup of each infusion and a 4 g portion of the controls using unstructured scales of 100 mm length. The SSS and the DE were calculated as the difference of the magnitudes of pleasure pre and post ingestion introducing the correction factor calculated from the respective magnitudes assigned to the controls. Data were analyzed using the General Linear Model and Tukey´s test for post hoc contrasts to check for significant effects of reported SSS or DE for the three Infusions. Referring to the BMI, all the women reported weights and heights that denote normal weight (average BMI = 20.9). The appearance of satiety occurs both in MT, MT-A and MT-B (average SSE = -11.8) and there is also a decrease in the desire to eat after mate overload (average DE = -13.5). It can be concluded thatthe SSS and the DE, which regulate the cessation of intake, are maintained even though the caloric density and the taste of these infusions change. It remains to find out if these mechanisms are down regulated due to the increase in body weight, which would cause a lack of satiety and the desire to eat this type of infusions.
Entre as propriedades benéficas da erva,mate, está comprovado que produz diminuição do apetite, perda de peso e diminuição dos depósitos de gordura. As propriedades sensoriais influenciam a palatabilidade dos alimentos e, por fim, influenciam a quantidade consumida. É muito frequente que infusões de mate isoladas ou adoçadas produzam julgamentos do tipo "eu bebo mate e estou satisfeita" daí o interesse em quantificar a saciedade sensorial específica (SSE) e o desejo de ingerir (DI) dessas infusões em mulheres com peso corporal normal. Participaram 30 universitárias e professoras, que informaram seu peso e altura para determinação do índice de massa corporal (IMC). Para determinar o SSE e DI, preparou,se mate cozido 1,2% P/V (MT), 5% P/V MT adoçado com açúcar (MT,A) ou extrato de Stevia rebaudiana B a 0,03% P/V (MT,B). Em todos os casos, as infusões foram preparadas colocando,se o saquinho de erva mate contendo 3 g de amostra em contato com 250 ml de água a 90 °C por 6 minutos. As infusões foram consumidas a 70°C. Para a avaliação de SSE e DI, crackers, iogurte light com sabor de baunilha e flocos de milho sem açúcar foram apresentados como controles. Os consumidores avaliaram em três sessões a percepção de prazer/vontade de comer antes e após consumir um copo de 250 ml de cada infusão e uma porção de 4 g dos controles por meio de escalas não estruturadas de 100 mm de comprimento. O SSE e o DI foram calculados como a diferença das magnitudes de prazer pré e pós,ingestão introduzindo o fator de correção calculado a partir das respectivas magnitudes atribuídas aos controles. Os dados foram analisados usando o Modelo Linear Geral e o teste de Tukey para contrastes post hoc para verificar efeitos significativos de SSE ou DI relatados para as três infusões. Referente ao IMC, todas as mulheres relataram pesos e alturas que denotam peso normal (IMC médio = 20,9). O aparecimento de saciedade ocorre tanto em MT, MT,A quanto em MT,B (média SSE = ,11,8) e há também diminuição da vontade de comer após sobrecarga de chimarrão (média ID = ,13,5). Pode,se concluir que o SSE e o DI, que regulam a cessação da ingestão, são mantidos mesmo que a densidade calórica e o sabor dessas infusões mudem. Resta saber se esses mecanismos são desregulados pelo aumento do peso corporal, o que causaria falta de saciedade e vontade de ingerir esse tipo de infusão.
Fil: García, Verónica. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Ciencias Biológicas. Cátedra de Fisiología Humana; Argentina
Fil: Drunday, Fabián. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Ciencias Biológicas. Cátedra de Fisiología Humana; Argentina
Fil: Calviño, Amalia Mirta. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Inmunología, Genética y Metabolismo. Universidad de Buenos Aires. Facultad de Medicina. Instituto de Inmunología, Genética y Metabolismo; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina - Materia
-
sensory specific satiety
Mate
desire to eat
stevia rebaudiana - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/249281
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Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weightQuantificação da saciedade sensorial específica e do desejo de comer infusão amargo ou agridoce de erva-mate em mulheres de peso normalGarcía, VerónicaDrunday, FabiánCalviño, Amalia Mirtasensory specific satietyMatedesire to eatstevia rebaudianahttps://purl.org/becyt/ford/3.3https://purl.org/becyt/ford/3Among the beneficial properties of yerba mate, it has been proven that it produces a decrease in appetite, weight loss and a decrease in fat deposits. Sensory properties influence the palatability of food and ultimately influence the amount consumed. It isvery frequent that infusions of mate alone or sweetened produce judgments of the type "I drink mate and I am satiated". The aim of this study was to quantify the specific sensory satiety (SSS) and the desire to eat (DE) of these infusions in females with normal body weight.Thirty female university students and professors participated, who reported their weight and height to determine the body mass index (BMI). To determine the SSS and DE, 1.2% W/V (MT) mate infusion was prepared, 5% W/V sweetened MT with sugar (MT-A) or Stevia rebaudiana B extract at 0.03% P /V (MT-B). In all cases, the infusions were prepared by placing the mate bag containing 3 g of sample in contact with 250 ml of water at 90 °C for 6 minutes. The infusions were consumed at 70°C. For theSSS and DE evaluations, crackers, vanilla-flavored light yogurt, and unsweetened corn flakes were presented as controls. The consumers evaluated in three sessions the perceived pleasure/desire to eat before and after consuming a 250 ml cup of each infusion and a 4 g portion of the controls using unstructured scales of 100 mm length. The SSS and the DE were calculated as the difference of the magnitudes of pleasure pre and post ingestion introducing the correction factor calculated from the respective magnitudes assigned to the controls. Data were analyzed using the General Linear Model and Tukey´s test for post hoc contrasts to check for significant effects of reported SSS or DE for the three Infusions. Referring to the BMI, all the women reported weights and heights that denote normal weight (average BMI = 20.9). The appearance of satiety occurs both in MT, MT-A and MT-B (average SSE = -11.8) and there is also a decrease in the desire to eat after mate overload (average DE = -13.5). It can be concluded thatthe SSS and the DE, which regulate the cessation of intake, are maintained even though the caloric density and the taste of these infusions change. It remains to find out if these mechanisms are down regulated due to the increase in body weight, which would cause a lack of satiety and the desire to eat this type of infusions.Entre as propriedades benéficas da erva,mate, está comprovado que produz diminuição do apetite, perda de peso e diminuição dos depósitos de gordura. As propriedades sensoriais influenciam a palatabilidade dos alimentos e, por fim, influenciam a quantidade consumida. É muito frequente que infusões de mate isoladas ou adoçadas produzam julgamentos do tipo "eu bebo mate e estou satisfeita" daí o interesse em quantificar a saciedade sensorial específica (SSE) e o desejo de ingerir (DI) dessas infusões em mulheres com peso corporal normal. Participaram 30 universitárias e professoras, que informaram seu peso e altura para determinação do índice de massa corporal (IMC). Para determinar o SSE e DI, preparou,se mate cozido 1,2% P/V (MT), 5% P/V MT adoçado com açúcar (MT,A) ou extrato de Stevia rebaudiana B a 0,03% P/V (MT,B). Em todos os casos, as infusões foram preparadas colocando,se o saquinho de erva mate contendo 3 g de amostra em contato com 250 ml de água a 90 °C por 6 minutos. As infusões foram consumidas a 70°C. Para a avaliação de SSE e DI, crackers, iogurte light com sabor de baunilha e flocos de milho sem açúcar foram apresentados como controles. Os consumidores avaliaram em três sessões a percepção de prazer/vontade de comer antes e após consumir um copo de 250 ml de cada infusão e uma porção de 4 g dos controles por meio de escalas não estruturadas de 100 mm de comprimento. O SSE e o DI foram calculados como a diferença das magnitudes de prazer pré e pós,ingestão introduzindo o fator de correção calculado a partir das respectivas magnitudes atribuídas aos controles. Os dados foram analisados usando o Modelo Linear Geral e o teste de Tukey para contrastes post hoc para verificar efeitos significativos de SSE ou DI relatados para as três infusões. Referente ao IMC, todas as mulheres relataram pesos e alturas que denotam peso normal (IMC médio = 20,9). O aparecimento de saciedade ocorre tanto em MT, MT,A quanto em MT,B (média SSE = ,11,8) e há também diminuição da vontade de comer após sobrecarga de chimarrão (média ID = ,13,5). Pode,se concluir que o SSE e o DI, que regulam a cessação da ingestão, são mantidos mesmo que a densidade calórica e o sabor dessas infusões mudem. Resta saber se esses mecanismos são desregulados pelo aumento do peso corporal, o que causaria falta de saciedade e vontade de ingerir esse tipo de infusão.Fil: García, Verónica. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Ciencias Biológicas. Cátedra de Fisiología Humana; ArgentinaFil: Drunday, Fabián. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Ciencias Biológicas. Cátedra de Fisiología Humana; ArgentinaFil: Calviño, Amalia Mirta. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Inmunología, Genética y Metabolismo. Universidad de Buenos Aires. Facultad de Medicina. Instituto de Inmunología, Genética y Metabolismo; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; ArgentinaBrazilian Journal of Development2023-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/249281García, Verónica; Drunday, Fabián; Calviño, Amalia Mirta; Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weight; Brazilian Journal of Development; Brazilian Journal of Development; 9; 5; 5-2023; 17524-175352525-8761CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/59995info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:52:19Zoai:ri.conicet.gov.ar:11336/249281instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:52:19.276CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weight Quantificação da saciedade sensorial específica e do desejo de comer infusão amargo ou agridoce de erva-mate em mulheres de peso normal |
title |
Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weight |
spellingShingle |
Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weight García, Verónica sensory specific satiety Mate desire to eat stevia rebaudiana |
title_short |
Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weight |
title_full |
Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weight |
title_fullStr |
Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weight |
title_full_unstemmed |
Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weight |
title_sort |
Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weight |
dc.creator.none.fl_str_mv |
García, Verónica Drunday, Fabián Calviño, Amalia Mirta |
author |
García, Verónica |
author_facet |
García, Verónica Drunday, Fabián Calviño, Amalia Mirta |
author_role |
author |
author2 |
Drunday, Fabián Calviño, Amalia Mirta |
author2_role |
author author |
dc.subject.none.fl_str_mv |
sensory specific satiety Mate desire to eat stevia rebaudiana |
topic |
sensory specific satiety Mate desire to eat stevia rebaudiana |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/3.3 https://purl.org/becyt/ford/3 |
dc.description.none.fl_txt_mv |
Among the beneficial properties of yerba mate, it has been proven that it produces a decrease in appetite, weight loss and a decrease in fat deposits. Sensory properties influence the palatability of food and ultimately influence the amount consumed. It isvery frequent that infusions of mate alone or sweetened produce judgments of the type "I drink mate and I am satiated". The aim of this study was to quantify the specific sensory satiety (SSS) and the desire to eat (DE) of these infusions in females with normal body weight.Thirty female university students and professors participated, who reported their weight and height to determine the body mass index (BMI). To determine the SSS and DE, 1.2% W/V (MT) mate infusion was prepared, 5% W/V sweetened MT with sugar (MT-A) or Stevia rebaudiana B extract at 0.03% P /V (MT-B). In all cases, the infusions were prepared by placing the mate bag containing 3 g of sample in contact with 250 ml of water at 90 °C for 6 minutes. The infusions were consumed at 70°C. For theSSS and DE evaluations, crackers, vanilla-flavored light yogurt, and unsweetened corn flakes were presented as controls. The consumers evaluated in three sessions the perceived pleasure/desire to eat before and after consuming a 250 ml cup of each infusion and a 4 g portion of the controls using unstructured scales of 100 mm length. The SSS and the DE were calculated as the difference of the magnitudes of pleasure pre and post ingestion introducing the correction factor calculated from the respective magnitudes assigned to the controls. Data were analyzed using the General Linear Model and Tukey´s test for post hoc contrasts to check for significant effects of reported SSS or DE for the three Infusions. Referring to the BMI, all the women reported weights and heights that denote normal weight (average BMI = 20.9). The appearance of satiety occurs both in MT, MT-A and MT-B (average SSE = -11.8) and there is also a decrease in the desire to eat after mate overload (average DE = -13.5). It can be concluded thatthe SSS and the DE, which regulate the cessation of intake, are maintained even though the caloric density and the taste of these infusions change. It remains to find out if these mechanisms are down regulated due to the increase in body weight, which would cause a lack of satiety and the desire to eat this type of infusions. Entre as propriedades benéficas da erva,mate, está comprovado que produz diminuição do apetite, perda de peso e diminuição dos depósitos de gordura. As propriedades sensoriais influenciam a palatabilidade dos alimentos e, por fim, influenciam a quantidade consumida. É muito frequente que infusões de mate isoladas ou adoçadas produzam julgamentos do tipo "eu bebo mate e estou satisfeita" daí o interesse em quantificar a saciedade sensorial específica (SSE) e o desejo de ingerir (DI) dessas infusões em mulheres com peso corporal normal. Participaram 30 universitárias e professoras, que informaram seu peso e altura para determinação do índice de massa corporal (IMC). Para determinar o SSE e DI, preparou,se mate cozido 1,2% P/V (MT), 5% P/V MT adoçado com açúcar (MT,A) ou extrato de Stevia rebaudiana B a 0,03% P/V (MT,B). Em todos os casos, as infusões foram preparadas colocando,se o saquinho de erva mate contendo 3 g de amostra em contato com 250 ml de água a 90 °C por 6 minutos. As infusões foram consumidas a 70°C. Para a avaliação de SSE e DI, crackers, iogurte light com sabor de baunilha e flocos de milho sem açúcar foram apresentados como controles. Os consumidores avaliaram em três sessões a percepção de prazer/vontade de comer antes e após consumir um copo de 250 ml de cada infusão e uma porção de 4 g dos controles por meio de escalas não estruturadas de 100 mm de comprimento. O SSE e o DI foram calculados como a diferença das magnitudes de prazer pré e pós,ingestão introduzindo o fator de correção calculado a partir das respectivas magnitudes atribuídas aos controles. Os dados foram analisados usando o Modelo Linear Geral e o teste de Tukey para contrastes post hoc para verificar efeitos significativos de SSE ou DI relatados para as três infusões. Referente ao IMC, todas as mulheres relataram pesos e alturas que denotam peso normal (IMC médio = 20,9). O aparecimento de saciedade ocorre tanto em MT, MT,A quanto em MT,B (média SSE = ,11,8) e há também diminuição da vontade de comer após sobrecarga de chimarrão (média ID = ,13,5). Pode,se concluir que o SSE e o DI, que regulam a cessação da ingestão, são mantidos mesmo que a densidade calórica e o sabor dessas infusões mudem. Resta saber se esses mecanismos são desregulados pelo aumento do peso corporal, o que causaria falta de saciedade e vontade de ingerir esse tipo de infusão. Fil: García, Verónica. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Ciencias Biológicas. Cátedra de Fisiología Humana; Argentina Fil: Drunday, Fabián. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Ciencias Biológicas. Cátedra de Fisiología Humana; Argentina Fil: Calviño, Amalia Mirta. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Inmunología, Genética y Metabolismo. Universidad de Buenos Aires. Facultad de Medicina. Instituto de Inmunología, Genética y Metabolismo; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina |
description |
Among the beneficial properties of yerba mate, it has been proven that it produces a decrease in appetite, weight loss and a decrease in fat deposits. Sensory properties influence the palatability of food and ultimately influence the amount consumed. It isvery frequent that infusions of mate alone or sweetened produce judgments of the type "I drink mate and I am satiated". The aim of this study was to quantify the specific sensory satiety (SSS) and the desire to eat (DE) of these infusions in females with normal body weight.Thirty female university students and professors participated, who reported their weight and height to determine the body mass index (BMI). To determine the SSS and DE, 1.2% W/V (MT) mate infusion was prepared, 5% W/V sweetened MT with sugar (MT-A) or Stevia rebaudiana B extract at 0.03% P /V (MT-B). In all cases, the infusions were prepared by placing the mate bag containing 3 g of sample in contact with 250 ml of water at 90 °C for 6 minutes. The infusions were consumed at 70°C. For theSSS and DE evaluations, crackers, vanilla-flavored light yogurt, and unsweetened corn flakes were presented as controls. The consumers evaluated in three sessions the perceived pleasure/desire to eat before and after consuming a 250 ml cup of each infusion and a 4 g portion of the controls using unstructured scales of 100 mm length. The SSS and the DE were calculated as the difference of the magnitudes of pleasure pre and post ingestion introducing the correction factor calculated from the respective magnitudes assigned to the controls. Data were analyzed using the General Linear Model and Tukey´s test for post hoc contrasts to check for significant effects of reported SSS or DE for the three Infusions. Referring to the BMI, all the women reported weights and heights that denote normal weight (average BMI = 20.9). The appearance of satiety occurs both in MT, MT-A and MT-B (average SSE = -11.8) and there is also a decrease in the desire to eat after mate overload (average DE = -13.5). It can be concluded thatthe SSS and the DE, which regulate the cessation of intake, are maintained even though the caloric density and the taste of these infusions change. It remains to find out if these mechanisms are down regulated due to the increase in body weight, which would cause a lack of satiety and the desire to eat this type of infusions. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-05 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/249281 García, Verónica; Drunday, Fabián; Calviño, Amalia Mirta; Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weight; Brazilian Journal of Development; Brazilian Journal of Development; 9; 5; 5-2023; 17524-17535 2525-8761 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/249281 |
identifier_str_mv |
García, Verónica; Drunday, Fabián; Calviño, Amalia Mirta; Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weight; Brazilian Journal of Development; Brazilian Journal of Development; 9; 5; 5-2023; 17524-17535 2525-8761 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/59995 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Brazilian Journal of Development |
publisher.none.fl_str_mv |
Brazilian Journal of Development |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
_version_ |
1844613605448744960 |
score |
13.070432 |