Antioxidative capacity and binding affinity of the complex of green tea catechin and beta-lactoglobulin glycated by the Maillard reaction

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Naziv:	Antioxidative capacity and binding affinity of the complex of green tea catechin and beta-lactoglobulin glycated by the Maillard reaction
Autori:	Peruško, Marija ; Al-Hanish, Ayah; Mihailović-Vesić, Jelena; Minić, Simeon L. ; Trifunović, Sara ; Prodić, Ivana ; Ćirković-Veličković, Tanja
Godina:	2017
Publikacija:	Food Chemistry
ISSN:	0308-8146 Food Chemistry Pretraži identifikator
Izdavač:	Elsevier Sci Ltd, Oxford
Tip rezultata:	Naučni članak
Kolacija:	vol. 232 str. 744-752
DOI:	10.1016/j.foodchem.2017.04.074
WoS-ID:	000401097700089
Scopus-ID:	2-s2.0-85017657241
PMID:	28490136
URI:	http://intor.torlakinstitut.com/handle/123456789/757 https://cherry.chem.bg.ac.rs/handle/123456789/2456 https://imagine.imgge.bg.ac.rs/handle/123456789/1088 https://enauka.gov.rs/handle/123456789/256256
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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