Study of the interactions between rosmarinic acid and bovine milk whey protein α-Lactalbumin, β-Lactoglobulin and Lactoferrin
Incorporation of polyphenols in dairy food is being considered as way to develop oral nutraceutical formulation due to their antioxidant and anti-inflammatory activities. However, polyphenols can interact with proteins, which gives rise to a significant loss of their biological properties. The objec...
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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2016
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.14/19940 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/19940 |