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Qualitative Study of Functional Groups and Antioxidant Properties of Soy-Based Beverages Compared to Cow Milk
Soy-based beverages are a source of high quality proteins and balanced nutrients; they thus represent an alternative to milk in case of allergy to cow milk proteins or intolerance to lactose. In this research, antioxidant properties of soy-based beverages and UHT cow milk were studied. In addition,...
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| Publicado no: | Antioxidants (Basel) |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4665428/ https://ncbi.nlm.nih.gov/pubmed/26783841 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox4030523 |
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