Structure and antioxidant activity of beta-lactoglobulin-glycoconjugates obtained by high-intensity-ultrasound-induced Maillard reaction in aqueous model systems under neutral conditions

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Title:	Structure and antioxidant activity of beta-lactoglobulin-glycoconjugates obtained by high-intensity-ultrasound-induced Maillard reaction in aqueous model systems under neutral conditions
Authors:	Stanić-Vučinić, Dragana ; Prodić, Ivana ; Apostolović, Danijela ; Nikolić, Milan ; Ćirković-Veličković, Tanja
Issue Date:	2013
Publication:	Food Chemistry
ISSN:	0308-8146 Food Chemistry Search Idenfier
Publisher:	Elsevier Sci Ltd, Oxford
Type:	Article
Collation:	vol. 138 br. 1 str. 590-599
DOI:	10.1016/j.foodchem.2012.10.087
WoS-ID:	000314193800083
Scopus-ID:	2-s2.0-84870654349
PMID:	23265528
URI:	https://enauka.gov.rs/handle/123456789/256247 http://cherry.chem.bg.ac.rs/handle/123456789/5075 https://cherry.chem.bg.ac.rs/handle/123456789/5075 http://intor.torlakinstitut.com/handle/123456789/762 http://intor.torlakinstitut.com/handle/123456789/761 https://cherry.chem.bg.ac.rs/handle/123456789/1583
Project:	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) COST Action [FA 1005]
M-category:	21a+M21a+

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