Protein carbonylation sites in bovine raw milk and processed milk products.
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DOI: 10.1016/j.foodchem.2017.02.102
Abstract: During thermal treatment of milk, proteins are oxidized, which may reduce the nutritional value of milk, abolish protein functions supporting human health, especially important for newborns, and yield potentially harmful products. The side chains of… read more here.
Keywords: milk; carbonylation sites; sites bovine; protein carbonylation ... See more keywords