Antioxidant capacity and fatty acids characterization of heat treated cow and buffalo milk

BACKGROUND: Antioxidant capacity of milk is largely due to vitamins A, E, carotenoids, zinc, selenium, superoxide dismutase, catalase, glutathione peroxidase and enzyme systems. Cow milk has antioxidant capacity while the antioxidant capacity of buffalo milk has been studied in a limited way. The in...

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Detalles Bibliográficos
Autores principales: Khan, Imran Taj, Nadeem, Muhammad, Imran, Muhammad, Ayaz, Muhammad, Ajmal, Muhammad, Ellahi, Muhammad Yaqoob, Khalique, Anjum
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2017
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5571557/
https://www.ncbi.nlm.nih.gov/pubmed/28836975
http://dx.doi.org/10.1186/s12944-017-0553-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5571557/
https://www.ncbi.nlm.nih.gov/pubmed/28836975
http://dx.doi.org/10.1186/s12944-017-0553-z

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