https://www.selleckchem.com/pr....oducts/dl-thiorphan.
Such an investigation provides a better understanding of the relationship between the structure and function of food protein, as affected by thermal treatment.We studied plant-based milk from soya beans as a means to release and convey the bound antioxidants in turmeric to benefit consumer health. This was compared to cow milk as a carrier because soya milk consumption as an alternative to cow milk is increasing globally. Hence, turmeric paste was added to milk to investigate the release of turmeric antioxidants when changing the m
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