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Victoria-Montesinos D, Abellán Ruiz MS, Luque Rubia AJ, Guillén Martínez D, Pérez-Piñero S, Sánchez Macarro M, García-Muñoz AM, Cánovas García F, Castillo Sánchez J, López-Román FJ. Effectiveness of Consumption of a Combination of Citrus Fruit Flavonoids and Olive Leaf Polyphenols to Reduce Oxidation of Low-Density Lipoprotein in Treatment-Naïve Cardiovascular Risk Subjects: A Randomized Double-Blind Controlled Study. Antioxidants. 2021; 10(4):589. https://doi.org/10.3390/antiox10040589

Victoria-Montesinos, Desirée, María Salud Abellán Ruiz, Antonio J. Luque Rubia, Daniel Guillén Martínez, Silvia Pérez-Piñero, Maravillas Sánchez Macarro, Ana María García-Muñoz, Fernando Cánovas García, Julián Castillo Sánchez, and Francisco Javier López-Román. 2021. "Effectiveness of Consumption of a Combination of Citrus Fruit Flavonoids and Olive Leaf Polyphenols to Reduce Oxidation of Low-Density Lipoprotein in Treatment-Naïve Cardiovascular Risk Subjects: A Randomized Double-Blind Controlled Study" Antioxidants 10, no. 4: 589. https://doi.org/10.3390/antiox10040589

Victoria-Montesinos, D., Abellán Ruiz, M. S., Luque Rubia, A. J., Guillén Martínez, D., Pérez-Piñero, S., Sánchez Macarro, M., García-Muñoz, A. M., Cánovas García, F., Castillo Sánchez, J., & López-Román, F. J. (2021). Effectiveness of Consumption of a Combination of Citrus Fruit Flavonoids and Olive Leaf Polyphenols to Reduce Oxidation of Low-Density Lipoprotein in Treatment-Naïve Cardiovascular Risk Subjects: A Randomized Double-Blind Controlled Study. Antioxidants, 10(4), 589. https://doi.org/10.3390/antiox10040589