Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates
Author:
Affiliation:
1. Faculty of Technology and Metallurgy; University of Belgrade; Karnegijeva 4 11000 Belgrade Serbia
2. IHIS Techno Experts d.o.o. Research Development Center; Batajnički drum 23 11000 Belgrade Serbia
Funder
Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12428/fullpdf
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3. Antioxidant effect of aqueous extracts from wheat based ready-to-eat breakfast cereals;Baublis;Food Chemistry,2000
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