Figure 1.Total antioxidant activity (TAC) of yogurts for ewe versus cow yogurt (A) and semi skimmed versus whole yogurt (B). TAC assessed using TP, DPPH, ORAC, TEAC, FRAP and RACI. Significant differences (p<0.05) between samples are expressed in lower case Latin letters


Antioxidant Properties of Ewe versus Cow Yogurt and Effect of Its Consumption on Cortisol Levels of Adults (Borderline-high Cholesterol Levels)

Natalia García-Gonzalez, Carmen Asensio-Vegas, Daniel Rico, Begoña Olmedilla-Alonso, Esther Nova, Elena Peñas, Ana B. Martin-Diana

Journal of Food and Nutrition Research. 2018, 6(6), 346-355 doi:10.12691/jfnr-6-6-1