Qualitative Study of Functional Groups and Antioxidant Properties of Soy-Based Beverages Compared to Cow Milk

• 主要な著者: Alessandra Durazzo (著者), Paolo Gabrielli (著者), Pamela Manzi (著者)
• フォーマット: 図書
• 出版事項: MDPI AG, 2015-07-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: Connect to this object online.

Soy-based beverages are a source of high quality proteins and balanced nutrients; they thus represent an alternative to milk in case of allergy to cow milk proteins or intolerance to lactose. In this research, antioxidant properties of soy-based beverages and UHT cow milk were studied. In addition,...