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eNauka >  Results >  Hydrolysis of pumpkin oil cake protein isolate and free radical scavenging activity of hydrolysates: Influence of temperature, enzyme/substrate ratio and time
Title: Hydrolysis of pumpkin oil cake protein isolate and free radical scavenging activity of hydrolysates: Influence of temperature, enzyme/substrate ratio and time
Authors: Vaštag Z.; Popović L.; Popović S.; Krimer V.; Peričin D.
Issue Date: 2010
Publication: Food and Bioproducts Processing
ISSN: 0960-3085 Food and Bioproducts Processing Search Idenfier
Type: Article
Collation: vol. 88 br. 2-3 str. 277-282
DOI: 10.1016/j.fbp.2009.12.003
WoS-ID: 000280576700029
Scopus-ID: 2-s2.0-77953709022
URI: https://enauka.gov.rs/handle/123456789/846031
https://open.uns.ac.rs/handle/123456789/15527
M-category: 
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