about
Chemical and sensory characteristics of orange based vinegar.Consumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humans.Lipidomic approach in young adult triathletes: effect of supplementation with a polyphenols-rich juice on neuroprostane and F2-dihomo-isoprostane markersChanges in orange juice (poly)phenol composition induced by controlled alcoholic fermentation
P2860
description
article científic
@ca
article scientifique
@fr
articol științific
@ro
articolo scientifico
@it
artigo científico
@gl
artigo científico
@pt
artigo científico
@pt-br
artikel ilmiah
@id
artikull shkencor
@sq
artículo científico
@es
name
Orange juice and cancer chemoprevention.
@en
type
label
Orange juice and cancer chemoprevention.
@en
prefLabel
Orange juice and cancer chemoprevention.
@en
P2093
P2860
P1433
P1476
Orange juice and cancer chemoprevention.
@en
P2093
Daniel Prá
João Antonio Pêgas Henriques
Silvia Isabel Rech Franke
Temenouga Nikolova Guecheva
P2860
P304
P356
10.1080/01635581.2013.817594
P577
2013-08-06T00:00:00Z