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eNauka >  Results >  The antioxidant activity and the composition of free and bound phenolic acids in dough of wheat flour enriched by Boletus edulis after mixing and thermal processing
Title: The antioxidant activity and the composition of free and bound phenolic acids in dough of wheat flour enriched by Boletus edulis after mixing and thermal processing
Authors: Nikolić, Nada  ; Stojanović, Jelena; Mitrović, Jelena  ; Lazić, Miodrag ; Karabegović, Ivana  ; Stojanović, Gordana  
Issue Date: 2016
Publication: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
ISSN: 0950-5423 International Journal of Food Science and Technology Search Idenfier
Type: Article
Collation: vol. 51 br. 9 str. 2019-2025
DOI: 10.1111/ijfs.13172
WoS-ID: 000383568400009
Scopus-ID: 2-s2.0-84978821937
URI: https://enauka.gov.rs/handle/123456789/247193
Project: Ministry of Education, Science and Technological Development of the Republic of Serbia [OI 172047]
Metadata source: Migracija
M-category: 
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