Results
eNauka >
Results >
Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean
| Title: | Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean | Authors: | Žilić, Slađana   ; Delić, Nenad ; Mogol, Burce Atac; Akillioglu, Gul; Serpen, Arda; Gokmen, Vural |
Issue Date: | 2014 | Publication: | Journal of the Science of Food and Agriculture | ISSN: | 0022-5142 Journal of the Science of Food and Agriculture Search Idenfier |
Publisher: | Wiley-Blackwell, Hoboken | Type: | Article | Collation: | vol. 94 br. 1 str. 45-51 | DOI: | 10.1002/jsfa.6210 | WoS-ID: | 000326835800006 | Scopus-ID: | 2-s2.0-84887232616 | PMID: | 23640730 | URI: | http://rik.mrizp.rs/handle/123456789/540 https://enauka.gov.rs/handle/123456789/561681 |
Project: | Korišćenje biljnih izvora proteina, dijetalnih vlakana i antioksidanasa u proizvodnji hrane (RS-31069) | M-category: | 21aM21a |
Items in eNauka are protected by copyright, with all rights reserved, unless otherwise indicated.