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The thermal stability of 5-methyl-THF increased in skim milk due to the presence of casein and folate binding protein, and in soymilk due to the presence of phenolic antioxidant compounds 545

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doi: 10.3389/fmed.2024.1454921 Received 26 June 2024 Accepted 20 November 2024 Published 02 December 2024 Volume 11 - 2024 Edited by Amani Kallel, Ministry of Public Health, Tunisia Reviewed by Rizaldy Taslim Pinzon, Duta Wacana Christian University, Indonesia Thiago Santos Rosa, Catholic University of Brasilia (UCB), Brazil Updates Copyright 2024 Karimi, Pirzad, Pourfaraji, Parhizkar Roudsari, Shirsalimi and Ahmadizad