Your browser doesn't support javascript.
loading
Oxidative changes in lipids, proteins, and antioxidants in yogurt during the shelf life.
Citta, Anna; Folda, Alessandra; Scalcon, Valeria; Scutari, Guido; Bindoli, Alberto; Bellamio, Marco; Feller, Emiliano; Rigobello, Maria Pia.
Afiliação
  • Citta A; Department of Biomedical Sciences University of Padova Padova Italy.
  • Folda A; Department of Biomedical Sciences University of Padova Padova Italy.
  • Scalcon V; Department of Biomedical Sciences University of Padova Padova Italy.
  • Scutari G; Department of Biomedical Sciences University of Padova Padova Italy.
  • Bindoli A; Institute of Neuroscience (CNR) Padova Italy.
  • Bellamio M; Centrale del Latte di Vicenza s.p.a. Vicenza Italy.
  • Feller E; Centrale del Latte di Vicenza s.p.a. Vicenza Italy.
  • Rigobello MP; Department of Biomedical Sciences University of Padova Padova Italy.
Food Sci Nutr ; 5(6): 1079-1087, 2017 11.
Article em En | MEDLINE | ID: mdl-29188035
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Nutr Ano de publicação: 2017 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Nutr Ano de publicação: 2017 Tipo de documento: Article