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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
| Naziv: | 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 | Autori: | Nikolić, Nada   ; Stojanović, Jelena; Mitrović, Jelena ; Lazić, Miodrag ; Karabegović, Ivana ; Stojanović, Gordana |
Godina: | 2016 | Publikacija: | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | ISSN: | 0950-5423 International Journal of Food Science and Technology Pretraži identifikator |
Tip rezultata: | Naučni članak | Kolacija: | 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 | Projekat: | Ministry of Education, Science and Technological Development of the Republic of Serbia [OI 172047] | Izvor metapodataka: | Migracija | M-kategorija: | 22M22 - Međunarodni časopis kategorije M22 |
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