Antioxidant activity of yogurt made from milk characterized by different casein haplotypes and fortified with chestnut and sulla honeys

Journal of Dairy Science

Volumn 97, Issue 11, 2014, Pages 6662-6670

  Perna, Annamaria ^a   Intaglietta, Immacolata ^a   Simonetti, Amalia ^a   Gambacorta, Emilio ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

Author keywords

Antioxidant activity; Casein haplotype; Honey; Yogurt

Indexed keywords

ANTIOXIDANT; CASEIN; FLAVONOID; MILK PROTEIN; POLYPHENOL; YOGHURT;

ANIMAL; CHEMISTRY; DIET SUPPLEMENTATION; DRUG INTERACTION; FABACEAE; FOOD HANDLING; GENETICS; HAPLOTYPE; HONEY; MILK; NUT; OXIDATION REDUCTION REACTION; PROCEDURES;

ANIMALS; ANTIOXIDANTS; CASEINS; DRUG INTERACTIONS; FABACEAE; FLAVONOIDS; FOOD HANDLING; FOOD, FORTIFIED; HAPLOTYPES; HONEY; MILK; MILK PROTEINS; NUTS; OXIDATION-REDUCTION; POLYPHENOLS; YOGURT;

EID: 84908331137     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2013-7843     Document Type: Article

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