2018

1. 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

2. β-Cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juice

   Food Chemistry, Vol. 262, pp. 215-220