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Sánchez Macarro M, Martínez Rodríguez JP, Bernal Morell E, Pérez-Piñero S, Victoria-Montesinos D, García-Muñoz AM, Cánovas García F, Castillo Sánchez J, López-Román FJ. Effect of a Combination of Citrus Flavones and Flavanones and Olive Polyphenols for the Reduction of Cardiovascular Disease Risk: An Exploratory Randomized, Double-Blind, Placebo-Controlled Study in Healthy Subjects. Nutrients. 2020; 12(5):1475. https://doi.org/10.3390/nu12051475

Sánchez Macarro, Maravillas, Juan Pablo Martínez Rodríguez, Enrique Bernal Morell, Silvia Pérez-Piñero, Desirée Victoria-Montesinos, Ana María García-Muñoz, Fernando Cánovas García, Julián Castillo Sánchez, and Francisco Javier López-Román. 2020. "Effect of a Combination of Citrus Flavones and Flavanones and Olive Polyphenols for the Reduction of Cardiovascular Disease Risk: An Exploratory Randomized, Double-Blind, Placebo-Controlled Study in Healthy Subjects" Nutrients 12, no. 5: 1475. https://doi.org/10.3390/nu12051475

Sánchez Macarro, M., Martínez Rodríguez, J. P., Bernal Morell, E., Pérez-Piñero, S., Victoria-Montesinos, D., García-Muñoz, A. M., Cánovas García, F., Castillo Sánchez, J., & López-Román, F. J. (2020). Effect of a Combination of Citrus Flavones and Flavanones and Olive Polyphenols for the Reduction of Cardiovascular Disease Risk: An Exploratory Randomized, Double-Blind, Placebo-Controlled Study in Healthy Subjects. Nutrients, 12(5), 1475. https://doi.org/10.3390/nu12051475