Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese

International Journal of Food Science and Technology

Volumn 48, Issue 12, 2013, Pages 2448-2455

  Rashidinejad, Ali ^a,b   Birch, E John ^a   Sun Waterhouse, Dongxiao ^c   Everett, David W ^a,b  

^a UNIVERSITY OF OTAGO   (New Zealand)

^b RIDDET INSTITUTE   (New Zealand)

^c THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Bioactive compound; Flavonoid; Milk protein; Ripening

Indexed keywords

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; FERRIC REDUCING ANTIOXIDANT POWER; FLAVONOID; MILK PROTEIN; OXYGEN RADICAL ABSORBANCE CAPACITIES; RIPENING;

ANTIOXIDANTS; FLAVONOIDS; OXYGEN; PHENOLS; PROTEINS;

ORGANIC COMPOUNDS;

EID: 84886299994     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12234     Document Type: Article

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