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August 21, 2013Journal of Agricultural and Food Chemistry

Fermented Orange Juice: Source of Higher Carotenoid and Flavanone Contents

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Authors

BEBlanca Escudero‐LópezUniversity of Parma ICIsabel CerrilloUniversidad Pablo de Olavide GHGriselda Herrero-MartínUniversidad Europea Miguel de Cervantes

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Cite This Study

Escudero‐López et al. (2013) studied this question.

synapsesocial.com/papers/6a814dc21325e503433c8a08 https://doi.org/10.1021/jf401240p

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