Fermented goat milk improves antioxidant status and protects from oxidative damage to biomolecules during anemia recovery-Reference-Cited by-同舟云学术

Fermented goat milk improves antioxidant status and protects from oxidative damage to biomolecules during anemia recovery

Published:2016-07-28 Issue:5 Volume:97 Page:1433-1442
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Moreno-Fernandez Jorge¹²,Diaz-Castro Javier¹²,Alférez María JM¹²,Boesch Christine³,Nestares Teresa¹²,López-Aliaga Inmaculada¹²

Affiliation:

1. Department of Physiology; University of Granada; Granada Spain

2. Institute of Nutrition and Food Technology ‘José Mataix Verdú’; University of Granada; Granada Spain

3. School of Food Science and Nutrition; University of Leeds; Leeds UK

Funder

Andalusian Government, Excellence Research

University of Granada and International Excellence Campus (CEI-Biotic)

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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4. Comparison of plasma oxidative biomarkers and conformational modifications of hemoglobin in patients with diabetes on hemodialysis;Ansarihadipour;Iran Red Crescent Med J,2014

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