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Effects of alkaline cooking and sprouting on bioactive compounds, their bioavailability and relation to antioxidant capacity of maize flour
| Naziv: | Effects of alkaline cooking and sprouting on bioactive compounds, their bioavailability and relation to antioxidant capacity of maize flour | Autori: | Žilić, Slađana   ; Delić, Nenad ; Basić, Zorica ; Ignjatović-Micić, Dragana ; Janković, Marijana ; Vančetović, Jelena |
Godina: | 2015 | Publikacija: | JOURNAL OF FOOD AND NUTRITION RESEARCH | ISSN: | 1336-8672 Journal of Food and Nutrition Research Pretraži identifikator |
Izdavač: | Národné poľnohospodárske a potravinárske centrum | Tip rezultata: | Naučni članak | Kolacija: | vol. 54 br. 2 str. 155-164 | WoS-ID: | 000357545000007 | URI: | http://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=ofa&volume_empty=1 https://enauka.gov.rs/handle/123456789/413596 |
URL: | http://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=ofa&volume_empty=1 | Projekat: | Ministry of Education, Science and Technological Development of the Republic of Serbia [TR-31069] COST action [FA1005] |
Izvor metapodataka: | Migracija | M-kategorija: | 22M22 - Međunarodni časopis kategorije M22 |
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