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.
Journal:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010 0022-5142

Year of publication: 2018

Volume: 98

Issue: 7

Pages: 2777-2786

Type: Article

DOI: 10.1002/JSFA.8774 GOOGLE SCHOLAR