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

BACKGROUND: Due to the recent emerging information on the antioxidant properties of soy products, substitution of soy milk for milk in the diet has been proposed by some nutritionists. We aimed to compare four distinct antioxidant measuring methods in the evaluation of antioxidant properties of indu...

Descripción completa

Detalles Bibliográficos
Autores principales: Baghbadorani, Sahar Torki, Ehsani, Mohammad Reza, Mirlohi, Maryam, Ezzatpanah, Hamid, Azadbakht, Leila, Babashahi, Mina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Medknow Publications & Media Pvt Ltd 2017
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5458408/
https://www.ncbi.nlm.nih.gov/pubmed/28603703
http://dx.doi.org/10.4103/2277-9175.207150

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5458408/
https://www.ncbi.nlm.nih.gov/pubmed/28603703
http://dx.doi.org/10.4103/2277-9175.207150

Ejemplares similares