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Antioxidant Activities of Buttermilk Proteins, Whey Proteins, and Their Enzymatic Hydrolysates

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Buttermilk: Much more than a source of milk phospholipids

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Polar lipid composition of bioactive dairy co-products buttermilk and butterserum: Emphasis on sphingolipid and ceramide isoforms

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In vivo anti-hypercholesterolemic effect of buttermilk, milk fat globule membrane and Enterococcus faecium FFNL-12

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Current knowledge of buttermilk: Composition, applications in the food industry, nutritional and beneficial health characteristics

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