{"id":12305,"date":"2025-07-21T16:16:22","date_gmt":"2025-07-21T16:16:22","guid":{"rendered":"https:\/\/blogs.ua.es\/uatv\/?p=12305"},"modified":"2025-07-22T07:52:06","modified_gmt":"2025-07-22T07:52:06","slug":"projecte-i-d-i-de-gasterra-borja-ferrandez-investiga-com-millorar-les-propietats-de-la-tomaca-amb-posidonia","status":"publish","type":"post","link":"https:\/\/blogs.ua.es\/uatv\/2025\/07\/21\/projecte-i-d-i-de-gasterra-borja-ferrandez-investiga-com-millorar-les-propietats-de-la-tomaca-amb-posidonia\/","title":{"rendered":"Projecte I D i de GASTERRA: Borja Ferr&aacute;ndez investiga com millorar les propietats de la tomaca amb posid&ograve;nia"},"content":{"rendered":"<p>Projecte I D i finan&ccedil;at per GASTERRA. Borja Ferr&aacute;ndez lidera un estudi per a millorar el sabor de la tomaca amb bioestimulants de posid&ograve;nia.<\/p>\n<p>I D i project funded by GASTERRA. Borja Ferr&aacute;ndez leads a study to enhance tomato flavour using Posidonia oceanica biostimulants.<br \/>\n <iframe src=\"https:\/\/vertice.cpd.ua.es\/306522?iframef=1&vrtapp=blogsua\" style=\"display:block; width:610px; height:343.125px;\" frameBorder=\"0\"  scrolling=\"no\" allowfullscreen>iframes no soportados en este navegador<\/iframe> <br \/>M&aacute;s informaci&oacute;n: <a href=\"https:\/\/gasterra.ua.es\/va\/centre-de-gastronomia-del-mediterrani-ua-denia-gasterra.html\" target=\"_blank\">https:\/\/gasterra.ua.es\/va\/centre-de-gastronomia-del-mediterrani-ua-denia-gasterra.html<\/a>,<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Projecte I D i finan&ccedil;at per GASTERRA. Borja Ferr&aacute;ndez lidera un estudi per a millorar el sabor de la tomaca amb bioestimulants de posid&ograve;nia. I D i project funded by GASTERRA. Borja Ferr&aacute;ndez leads a study to enhance tomato flavour using Posidonia oceanica biostimulants. M&aacute;s informaci&oacute;n: https:\/\/gasterra.ua.es\/va\/centre-de-gastronomia-del-mediterrani-ua-denia-gasterra.html,<\/p>\n","protected":false},"author":4518,"featured_media":12304,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1596],"tags":[2428150,2428145,2310530,2428151,2428149,2508],"class_list":["post-12305","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ciencias","tag-bioestimulants-naturals","tag-borja-ferrandez","tag-gasterra","tag-posidonia","tag-tomaca-cherry","tag-universitat-dalacant"],"_links":{"self":[{"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/posts\/12305","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/users\/4518"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/comments?post=12305"}],"version-history":[{"count":2,"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/posts\/12305\/revisions"}],"predecessor-version":[{"id":12309,"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/posts\/12305\/revisions\/12309"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/media\/12304"}],"wp:attachment":[{"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/media?parent=12305"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/categories?post=12305"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.ua.es\/uatv\/wp-json\/wp\/v2\/tags?post=12305"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}