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

Article

Abstract: Whey-based beverages could be an effective way of reusing a by-product of th cheese industry, mitiga

Palabras claves:

Antioxidant activity, antioxidant peptides, FATTY ACIDS, in vitro digestion, protein profile, sweet whey, whey beverages

Autores:

Haro A., Olías R., Pardo Z., Recio I., Seiquer I., Victoria E. García-Casas

Fuentes:

scopus