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Effect of Ripening in Brine and in a Vacuum on Protein, Fatty Acid and Mineral Profiles, and Antioxidant Potential of Reduced-Fat White Cheese
| Naziv: | Effect of Ripening in Brine and in a Vacuum on Protein, Fatty Acid and Mineral Profiles, and Antioxidant Potential of Reduced-Fat White Cheese | Autori: | Barac, Miroljub B   ; Saric, Zlatan; Vucic, Tanja R; Sredovic-Ignjatovic, Ivana D; Milincic, Danijel D ; Spirovic-Trifunovic, Bojana D; Smiljanic, Milenko |
Godina: | 2021 | Publikacija: | FOOD TECHNOLOGY AND BIOTECHNOLOGY | ISSN: | 1330-9862 Food Technology and Biotechnology Pretraži identifikator |
Tip rezultata: | Naučni članak | Kolacija: | vol. 59 br. 1 str. 44-55 | DOI: | 10.17113/ftb.59.01.21.6891 | WoS-ID: | 000651646600005 | Scopus-ID: | 2-s2.0-85104961105 | PMID: | 34084079 | PMCID: | PMC8157088 | URI: | https://enauka.gov.rs/handle/123456789/827089 | Projekat: | Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200116 (Univerzitet u Beogradu, Poljoprivredni fakultet) | Izvor metapodataka: | (Preuzeto iz Nasi u WoS) | M-kategorija: | 21M21 - Vodeći međunarodni časopis kategorije M21 |
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