Published in
Elsevier, Food and Chemical Toxicology, (78), p. 78-85, 2015
DOI: 10.1016/j.fct.2015.02.006
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Consumption of orange fermented beverage reduces cardiovascular risk factors in healthy mice
Journal article published in 2015 by
Blanca Escudero-López 
,
Genoveva Berná,
Ángeles Ortega,
Griselda Herrero-Martín,
Isabel Cerrillo,
Franz Martín,
María-Soledad Fernández-Pachón
,
Genoveva Berná,
Ángeles Ortega,
Griselda Herrero-Martín,
Isabel Cerrillo,
Franz Martín,
María-Soledad Fernández-Pachón
This paper is available in a repository.
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