Native and Heated Hydrolysates of Milk Proteins and Their Capacity to Inhibit Lipid Peroxidation in the Zebrafish Larvae Model
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DOI: 10.3390/foods6090081
Abstract: Casein and whey proteins with and without heat treatment were obtained of whole milk and four commercial milks in Ecuador, and were hydrolyzed. Then, their capacity to inhibit the lipid peroxidation using the TBARS method… read more here.
Keywords: inhibition; lipid peroxidation; peroxidation; whole milk ... See more keywords