Bioactive Components of Milk

• Corporate Author: SpringerLink (Online service)
• Other Authors: Bösze, Zsuzsanna (Editor)
• Format: Electronic eBook
• Language: English
• Published: New York, NY : Springer New York, 2008.
• Series: Advances in Experimental Medicine and Biology, 606
• Subjects: Chemistry.; Food > Biotechnology.; Organic chemistry.; Food Science.; Organic Chemistry.

Of all food products dairy foods have the most potential concerning functional foods. Therefore, there is a tremendous amount of interest in value-added milk products and the identification of components in food which have health benefits. Bioactive Components of Milk provides an overview of these d...