María Del Rosario
Rodríguez Griñolo
Universidad Autónoma de Chile
Temuco, ChilePublicaciones en colaboración con investigadores/as de Universidad Autónoma de Chile (2)
2018
-
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
-
β-Cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juice
Food Chemistry, Vol. 262, pp. 215-220