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Sandoval V, Femenias A, Martínez-Garza Ú, Sanz-Lamora H, Castagnini JM, Quifer-Rada P, Lamuela-Raventós RM, Marrero PF, Haro D, Relat J. Lyophilized Maqui (Aristotelia chilensis) Berry Induces Browning in the Subcutaneous White Adipose Tissue and Ameliorates the Insulin Resistance in High Fat Diet-Induced Obese Mice. Antioxidants. 2019; 8(9):360. https://doi.org/10.3390/antiox8090360

Sandoval, Viviana, Antoni Femenias, Úrsula Martínez-Garza, Hèctor Sanz-Lamora, Juan Manuel Castagnini, Paola Quifer-Rada, Rosa Maria Lamuela-Raventós, Pedro F. Marrero, Diego Haro, and Joana Relat. 2019. "Lyophilized Maqui (Aristotelia chilensis) Berry Induces Browning in the Subcutaneous White Adipose Tissue and Ameliorates the Insulin Resistance in High Fat Diet-Induced Obese Mice" Antioxidants 8, no. 9: 360. https://doi.org/10.3390/antiox8090360

Sandoval, V., Femenias, A., Martínez-Garza, Ú., Sanz-Lamora, H., Castagnini, J. M., Quifer-Rada, P., Lamuela-Raventós, R. M., Marrero, P. F., Haro, D., & Relat, J. (2019). Lyophilized Maqui (Aristotelia chilensis) Berry Induces Browning in the Subcutaneous White Adipose Tissue and Ameliorates the Insulin Resistance in High Fat Diet-Induced Obese Mice. Antioxidants, 8(9), 360. https://doi.org/10.3390/antiox8090360