Consumption of orange fermented beverage reduces cardiovascular risk factors in healthy mice

  1. Escudero-López, B.
  2. Berná, G.
  3. Ortega, T.
  4. Herrero-Martín, G.
  5. Cerrillo, I.
  6. Martín, F.
  7. Fernández-Pachón, M.-S.
Journal:
Food and Chemical Toxicology

ISSN: 1873-6351,  0278-6915

Year of publication: 2015

Volume: 78

Pages: 78-85

Type: Article

DOI: 10.1016/J.FCT.2015.02.006 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus