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Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean
| Naziv: | Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean | Autori: | Žilić, Slađana   ; Delić, Nenad ; Mogol, Burce Atac; Akillioglu, Gul; Serpen, Arda; Gokmen, Vural |
Godina: | 2014 | Publikacija: | Journal of the Science of Food and Agriculture | ISSN: | 0022-5142 Journal of the Science of Food and Agriculture Pretraži identifikator |
Izdavač: | Wiley-Blackwell, Hoboken | Tip rezultata: | Naučni članak | Kolacija: | 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 |
Projekat: | Korišćenje biljnih izvora proteina, dijetalnih vlakana i antioksidanasa u proizvodnji hrane (RS-31069) | M-kategorija: | 21aM21a - Vodeći međunarodni časopis kategorije M21a |
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