Comparative characterization of protein and lipid fractions from camel and cow milk, their functionality, antioxidant and antihypertensive properties upon simulated gastro-intestinal digestion

Published 2018 View Full Article

Authors

Keywords

Camel milk, Functional properties, ACE, Amino acids, Fatty acids, SGID

Journal

FOOD CHEMISTRY

Volume 279, Issue -, Pages 328-338

Publisher

Elsevier BV

Online

2018-12-13

DOI

10.1016/j.foodchem.2018.12.011

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