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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Detalles Bibliográficos
Autores principales: Citta, Anna, Folda, Alessandra, Scalcon, Valeria, Scutari, Guido, Bindoli, Alberto, Bellamio, Marco, Feller, Emiliano, Rigobello, Maria Pia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5694872/
https://www.ncbi.nlm.nih.gov/pubmed/29188035
http://dx.doi.org/10.1002/fsn3.493

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5694872/
https://www.ncbi.nlm.nih.gov/pubmed/29188035
http://dx.doi.org/10.1002/fsn3.493

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