Oxidative changes in lipids, proteins, and antioxidants in yogurt during the shelf life

Food Science and Nutrition

Volumn 5, Issue 6, 2017, Pages 1079-1087

  Citta, Anna ^a   Folda, Alessandra ^a   Scalcon, Valeria ^a   Scutari, Guido ^a   Bindoli, Alberto ^b   Bellamio, Marco ^c   Feller, Emiliano ^c   Rigobello, Maria Pia ^a  

^a UNIVERSITY OF PADOVA   (Italy)

^b CNR   (Italy)

^c Centrale Del Latte di Vicenza SpA   (Italy)

Author keywords

antioxidants; lipid peroxidation; protein oxidation; shelf life; yogurt

Indexed keywords

EID: 85026296832     PISSN: None     EISSN: 20487177     Source Type: Journal    
DOI: 10.1002/fsn3.493     Document Type: Article

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