Publicacions en col·laboració amb investigadors/es de University of Leeds (2)

2017

  1. Fermented goat milk improves antioxidant status and protects from oxidative damage to biomolecules during anemia recovery

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 5, pp. 1433-1442

2016

  1. Fermented Goat's Milk Consumption Improves Duodenal Expression of Iron Homeostasis Genes during Anemia Recovery

    Journal of Agricultural and Food Chemistry, Vol. 64, Núm. 12, pp. 2560-2568