Okara residue as source of antioxidants against lipid oxidation in milk enriched with omega-3 and bioavailability of bioactive compounds after in vitro gastrointestinal digestion.

Published in:

Journal of Food Science & Technology, 2018, v. 55, n. 4, p. 1518, doi. 10.1007/s13197-018-3069-2

By:

• Vital, Ana Carolina Pelaes;
• Croge, Camila;
• da Silva, Denise Felix;
• Araújo, Priscila Jorge;
• Gallina, Mariane Z.;
• Matumoto-Pintro, Paula Toshimi

Publication type:

Article