The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses.

Autor:	Vučić, Tanja1 tvucic@agrif.bg.ac.rs, Milinčić, Danijel1, Žilić, Slađana2, Ignjatović-Sredović, Ivana1, Sarić, Zlatan3, Ećim-Đurić, Olivera1, Kostić, Aleksandar1, Barać, Miroljub1
Zdroj:	Dairy / Mljekarstvo. 2020, Vol. 70 Issue 4, p253-265. 13p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu