Antioxidant Capability of Ultra-high Temperature Milk and Ultra-high Temperature Soy Milk and their Fermented Products Determined by Four Distinct Spectrophotometric Methods

por Baghbadorani, Sahar Torki, Ehsani, Mohammad Reza, Mirlohi, Maryam, Ezzatpanah, Hamid, Azadbakht, Leila, Babashahi, Mina
Publicado 2017