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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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Detalles Bibliográficos
Autores principales:	Durazzo, Alessandra, Gabrielli, Paolo, Manzi, Pamela
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2015
Materias:	Communication
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4665428/ https://www.ncbi.nlm.nih.gov/pubmed/26783841 http://dx.doi.org/10.3390/antiox4030523

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