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.

Afiliación

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 en En | MEDLINE | ID: mdl-29188035