Binding affinity between dietary polyphenols and beta-lactoglobulin negatively correlates with the protein susceptibility to digestion and total antioxidant activity of complexes formed

Rezultati

Naziv:	Binding affinity between dietary polyphenols and beta-lactoglobulin negatively correlates with the protein susceptibility to digestion and total antioxidant activity of complexes formed
Autori:	Stojadinović, Marija M. ; Radosavljević, Jelena ; Ognjenović, Jana; Mihailović-Vesić, Jelena; Prodić, Ivana ; Stanić-Vučinić, Dragana ; Ćirković-Veličković, Tanja
Godina:	2013
Publikacija:	Food Chemistry
ISSN:	0308-8146 Food Chemistry Pretraži identifikator
Izdavač:	Elsevier Sci Ltd, Oxford
Tip rezultata:	Naučni članak
Kolacija:	vol. 136 br. 3-4 str. 1263-1271
DOI:	10.1016/j.foodchem.2012.09.040
WoS-ID:	000313924900021
Scopus-ID:	2-s2.0-84867896149
PMID:	23194522
URI:	https://enauka.gov.rs/handle/123456789/256246 https://cherry.chem.bg.ac.rs/handle/123456789/1577 http://intor.torlakinstitut.com/handle/123456789/758
Projekat:	Molekularne osobine i modifikacije nekih respiratornih i nutritivnih alergena (RS-172024) Reinforcement of the Faculty of Chemistry, University of Belgrade, towards becoming a Center of Excellence in the region of WB for Molecular Biotechnology and Food research (EU-256716)
M-kategorija:	21a+M21a+ - Vodeći međunarodni časopis kategorije M21a+

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