Antioxidant Capability of Ultra-high Temperature Milk and Ultra-high Temperature Soy Milk and their Fermented Products Determined by Four Distinct Spectrophotometric Methods
Background: Due to the recent emerging information on the antioxidant properties of soy products, substitution of soy milk for milk in the diet has been proposed by some nutritionists. We aimed to compare four distinct antioxidant measuring methods in the evaluation of antioxidant properties of indu...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
Wolters Kluwer Medknow Publications
2017-01-01
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Series: | Advanced Biomedical Research |
Subjects: | |
Online Access: | http://www.advbiores.net/article.asp?issn=2277-9175;year=2017;volume=6;issue=1;spage=62;epage=62;aulast=Baghbadorani |