Francisco Manuel
Martín Bermudo
University of Parma
Parma, ItaliaPublicaciones en colaboración con investigadores/as de University of Parma (1)
2018
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Consumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humans
Journal of the Science of Food and Agriculture, Vol. 98, Núm. 7, pp. 2777-2786