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Oxidative changes in lipids, proteins, and antioxidants in yogurt during the shelf life
Oxidation processes in milk and yogurt during the shelf life can result in an alteration of protein and lipid constituents. Therefore, the antioxidant properties of yogurt in standard conditions of preservation were evaluated. Total phenols, free radical scavenger activity, degree of lipid peroxidat...
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| 出版年: | Food Sci Nutr |
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| 主要な著者: | , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
John Wiley and Sons Inc.
2017
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5694872/ https://ncbi.nlm.nih.gov/pubmed/29188035 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.493 |
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