Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction

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Naziv:	Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction
Autori:	Peruško, Marija ; Al-Hanish, Ayah; Ćirković-Veličković, Tanja ; Stanić-Vučinić, Dragana
Godina:	2015
Publikacija:	Food Chemistry
ISSN:	0308-8146 Food Chemistry Pretraži identifikator
Izdavač:	Elsevier Sci Ltd, Oxford
Tip rezultata:	Naučni članak
Kolacija:	vol. 177 str. 248-257
DOI:	10.1016/j.foodchem.2015.01.042
WoS-ID:	000350093400034
Scopus-ID:	2-s2.0-84921282929
PMID:	25660883
URI:	https://cherry.chem.bg.ac.rs/handle/123456789/1666 http://cherry.chem.bg.ac.rs/handle/123456789/5262 https://enauka.gov.rs/handle/123456789/256252
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) COST Action [FA 1005]
M-kategorija:	21aM21a - Vodeći međunarodni časopis kategorije M21a

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