Antioxidant Capability of Ultra-high Temperature Milk and Ultra-high Temperature Soy Milk and their Fermented Products Determined by Four Distinct Spectrophotometric Methods-Reference-Cited by-同舟云学术

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Antioxidant Capability of Ultra-high Temperature Milk and Ultra-high Temperature Soy Milk and their Fermented Products Determined by Four Distinct Spectrophotometric Methods

Published:2017 Issue:1 Volume:6 Page:62
ISSN:2277-9175
Container-title:Advanced Biomedical Research
language:en
Short-container-title:Adv Biomed Res

Author:

Mirlohi Maryam,Baghbadorani SaharTorki,Ehsani MohammadReza,Ezzatpanah Hamid,Azadbakht Leila,Babashahi Mina

Publisher

Medknow

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Leveraging new opportunities and advances in high‐pressure homogenization to design non‐dairy foods;Comprehensive Reviews in Food Science and Food Safety;2023-12-19

2. Fermented milk supplemented with water-soluble curcumin ameliorates survival rate, selected biochemical parameters and fecal microbiota of Ehrlich ascites carcinoma-bearing mice;SN Applied Sciences;2023-09-21

3. Comparative study on the optimization and characterization of soybean aqueous extract based composite film using response surface methodology (RSM) and artificial neural network (ANN);Food Packaging and Shelf Life;2022-03

4. Turmeric-Fortified Cow and Soya Milk: Golden Milk as a Street Food to Support Consumer Health;Foods;2022-02-16

5. Evaluation of Pediococcus pentosaceus strains as probiotic adjunct cultures for soybean milk post-fermentation;Food Research International;2021-10

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