Comparison of antioxidant capacity of milk, defatted milk, whey, and deproteinized whey from cow, sheep, and goat, and effect of thermal treatments
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Antioxidant potential of different milk types and thermal-treated milks may be of interest to milk processors, consumers, and nutritionists. The objectives of this study were comparison of the antioxidant potential of milk, defatted milk, whey, and deproteiniz... ...
