Antioxidant Potential of the Sweet Whey-Based Beverage <i>Colada</i> after the Digestive Process and Relationships with the Lipid and Protein Fractions

• 主要な著者: Victoria E. García-Casas (著者), Isabel Seiquer (著者), Zaira Pardo (著者), Ana Haro (著者), Isidra Recio (著者), Raquel Olías (著者)
• フォーマット: 図書
• 出版事項: MDPI AG, 2022-09-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: Connect to this object online.

Whey-based beverages could be an effective way of reusing a by-product of th cheese industry, mitigating environmental hazards and, at the same time, profiting a useful food with high nutritional and antioxidant properties. In this study, a traditional Ecuadorian beverage (<i>Colada</i>)...