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. 2019 Jul 17;9(39):22161–22175. doi: 10.1039/c9ra03223a

Fig. 1. Effects of fat content and boiling time on PC, SH, DT and MDA in milk protein. (A) PC content in control, SM and WM; (B) SH content in control, SM and WM; (C) DT content in control, SM and WM; (D) MDA content in control, SM and WM. Control, untreated milk; SM, semi-skimmed milk; WM, whole milk; PC, protein carbonyl; SH, sulfhydryl; DT, dityrosine; MDA, malondialdehyde. Data are expressed as the mean ± SEM (n = 5 per group). Means among bars without a common letter differ, P < 0.05.

Fig. 1