Consumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humans.
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| Description | scientific article published on 9 November 2017 |
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author: Pedro Mena María-Soledad Fernández-Pachón Franz Martin |
| Publication date | November 28, 2017 |
| Language | English |
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| Missing/wrong data? | Edit Wikidata item |