The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white-brined cheeses
The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow’s and three ovine white-brined cheeses were fractionated. Total antioxidant...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001098101 |
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| Matična publikacija: |
Mljekarstvo.com 70 (2020), 4 ; str. 253-265 |
| Glavni autori: | Vučić, Tanja, prehrambena tehnologinja (Author), Milinčić, Danijel, Žilić, Slađana, Ignjatović-Sredović, Ivana, Sarić, Zlatan, Ećim-Đurić, Olivera, Kostić, Aleksandar Ž, Barać, Miroljub B. |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.15567/mljekarstvo.2020.0403 Hrčak |