Journal Pre-proofs Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lacto‐ bacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and or‐ ganic acids of an orange juice-milk based beverage Beatriz de la Fuente, Carlos Luz, Carla Puchol, Giuseppe Meca, Francisco J. Barba PII: S0308-8146(20)32276-7 DOI: https://doi.org/10.1016/j.foodchem.2020.128414 Reference: FOCH 128414 To appear in: Food Chemistry Received Date: 1 May 2020 Revised Date: 6 September 2020 Accepted Date: 14 October 2020 Please cite this article as: de la Fuente, B., Luz, C., Puchol, C., Meca, G., Barba, F.J., Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and organic acids of an orange juice-milk based beverage, Food Chemistry (2020), doi: https:// doi.org/10.1016/j.foodchem.2020.128414 This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. © 2020 Elsevier Ltd. All rights reserved.