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	1.	Oxidative changes in lipids, proteins, and antioxidants in yogurt during the shelf life. [electronic resource] by Citta, Anna Folda, Alessandra Scalcon, Valeria Scutari, Guido Bindoli, Alberto Bellamio, Marco Feller, Emiliano Rigobello, Maria Pia Publication details: Food science & nutrition 11 2017 In: Food science & nutrition vol. 5 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Antioxidant Properties of Fermented Soy during Shelf Life. [electronic resource] by Tonolo, Federica Moretto, Laura Folda, Alessandra Scalcon, Valeria Bindoli, Alberto Bellamio, Marco Feller, Emiliano Rigobello, Maria Pia Producer: 20190822 In: Plant foods for human nutrition (Dordrecht, Netherlands) vol. 74 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Identification of New Peptides from Fermented Milk Showing Antioxidant Properties: Mechanism of Action. [electronic resource] by Tonolo, Federica Fiorese, Federico Moretto, Laura Folda, Alessandra Scalcon, Valeria Grinzato, Alessandro Ferro, Stefania Arrigoni, Giorgio Bindoli, Alberto Feller, Emiliano Bellamio, Marco Marin, Oriano Rigobello, Maria Pia Publication details: Antioxidants (Basel, Switzerland) Jan 2020 In: Antioxidants (Basel, Switzerland) vol. 9 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)