Publications in collaboration with researchers from Universidad Autónoma de Chile (3)


  1. Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice

    International Journal of Food Sciences and Nutrition, Vol. 67, Núm. 7, pp. 779-788

  2. Orange beverage ameliorates high-fat-diet-induced metabolic disorder in mice

    Journal of Functional Foods, Vol. 24, pp. 254-263