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Pea protein coatings incorporated with phenolic compounds reduce oxidative rancidity in raw hazelnuts (Corylus avellana L.)
| Naziv: | Pea protein coatings incorporated with phenolic compounds reduce oxidative rancidity in raw hazelnuts (Corylus avellana L.) | Autori: | Perussello, Camila; Milovanović, Ivan; Belović, Miona   ; Plavšić, Dragana ; Pojić, Milica ; Tiwari, Brijesh |
Godina: | 2024 | Publikacija: | Food and Feed Research | ISSN: | 2217-5660 Food and Feed Research Pretraži identifikator |
Izdavač: | Novi Sad, Srbija: Institute of Food Technology in Novi Sad | Tip rezultata: | Naučni članak | Kolacija: | br. 00 str. 57-57 | DOI: | 10.5937/ffr0-52404 | Scopus-ID: | 2-s2.0-105015088585 | URI: | https://enauka.gov.rs/handle/123456789/959749 https://plus.cobiss.net/cobiss/sr/sr/bib/183463689#izum.si |
Izvor metapodataka: | (Preuzeto iz KNR-a) Belović, Miona | M-kategorija: | 24M24 - Vodeći nacionalni časopis kategorije M24 |
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