1. Oxidative changes in lipids, proteins, and antioxidants in yogurt during the shelf life. Issue 6 (25th July 2017) Authors: Citta, Anna; Folda, Alessandra; Scalcon, Valeria; Scutari, Guido; Bindoli, Alberto; Bellamio, Marco; Feller, Emiliano; Rigobello, Maria Pia Journal: Food science & nutrition Issue: Volume 5:Issue 6(2017) Page Start: 1079 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗