Interactions of epigallo-catechin 3-gallate and ovalbumin, the major allergen of egg white

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Title:	Interactions of epigallo-catechin 3-gallate and ovalbumin, the major allergen of egg white
Authors:	Ognjenović, Jana ; Stojadinović, Marija M. ; Milčić, Miloš K. ; Apostolović, Danijela ; Vesić, Jelena; Stambolić, Ivan; Atanasković-Marković, Marina ; Simonovic, Miljan; Ćirković-Veličković, Tanja
Issue Date:	2014
Publication:	Food chemistry
ISSN:	0308-8146 Food Chemistry Search Idenfier
Publisher:	Barking : Elsevier Applied Science Publishers
Type:	Article
Collation:	vol. 164 str. 36-43
DOI:	10.1016/j.foodchem.2014.05.005
WoS-ID:	000339457500007
Scopus-ID:	2-s2.0-84901949266
PMID:	24996302
URI:	https://cherry.chem.bg.ac.rs/handle/123456789/1820 https://enauka.gov.rs/handle/123456789/532650
URL:	https://www.sciencedirect.com/science/article/pii/S0308814614006979?via%3Dihub
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)
M-category:	21a+M21a+

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