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Consumption of orange fermented beverage improves antioxida..:
Escudero‐López, Blanca
;
Ortega, Ángeles
;
Cerrillo, Isabel
...
Journal of the Science of Food and Agriculture. 98 (2017) 7 - p. 2777-2786 , 2017
Link:
https://doi.org/10.1002/jsfa.8774
RT Journal T1 <Title>Consumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humans</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_jsfa.8774&Exemplar=1&LAN=DE A1 Escudero‐López, Blanca A1 Ortega, Ángeles A1 Cerrillo, Isabel A1 Rodríguez‐Griñolo, María‐Rosario A1 Muñoz‐Hernández, Rocío A1 Macher, Hada C A1 Martín, Franz A1 Hornero‐Méndez, Dámaso A1 Mena, Pedro A1 Del Rio, Daniele A1 Fernández‐Pachón, María‐Soledad PB Wiley YR 2017 SN 0022-5142 SN 1097-0010 JF Journal of the Science of Food and Agriculture VO 98 IS 7 SP 2777 OP 2786 LK http://dx.doi.org/https://doi.org/10.1002/jsfa.8774 DO https://doi.org/10.1002/jsfa.8774 SF ELIB - SuUB Bremen
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