Consumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humans

1. Escudero-López, B.
2. Ortega, Á.
3. Cerrillo, I.
4. Rodríguez-Griñolo, M.-R.
5. Muñoz-Hernández, R.
6. Macher, H.C.
7. Martín, F.
8. Hornero-Méndez, D.
9. Mena, P.
10. Del Rio, D.
11. Fernández-Pachón, M.-S.