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Book Chapter

Biologically Active Compounds in Milk

  • Fox P
  • Uniacke-Lowe T
  • McSweeney P
  • et al.
Springer International Publishing, (2015), 415-497
DOI: 10.1007/978-3-319-14892-2_11
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Abstract

Despite a significant amount of research in many areas, the definition of a bioactive compound remains ambiguous and unclear (see Guaadaoui et al. 2014). Bioactive compounds in foods are generally regarded as components that affect biological processes or substrates...

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Fox, P. F., Uniacke-Lowe, T., McSweeney, P. L. H., & O’Mahony, J. A. (2015). Biologically Active Compounds in Milk. In Dairy Chemistry and Biochemistry (pp. 415–497). Springer International Publishing. https://doi.org/10.1007/978-3-319-14892-2_11

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