An international network for improving health properties of food by sharing our knowledge on the digestive process

dc.creator	Dupont, D.
dc.creator	Bordoni, A.
dc.creator	Brodkorb, A.
dc.creator	Capozzi, F.
dc.creator	Ćirković Veličković, Tanja
dc.creator	Corredig, M.
dc.creator	Cotter, P.D.
dc.creator	De Noni, I.
dc.creator	Gaudichon, C.
dc.creator	Golding, M.
dc.creator	Lea, T.
dc.creator	Le Huërou-Luron, I.
dc.creator	MacKie, A.
dc.creator	Madsen, C.
dc.creator	De Meulenaer, B.
dc.creator	Nys, Y.
dc.creator	Pihlanto, A.
dc.creator	Recio, I.
dc.creator	Rémond, D.
dc.creator	Requena, T.
dc.creator	Souchon, I.
dc.creator	Swiatecka, D.
dc.creator	Turgeon, S.
dc.creator	Vegarud, G.
dc.creator	Vreeburg, R.
dc.creator	Weitschies, W.
dc.creator	Wickham, M.
dc.date.accessioned	2018-11-22T00:17:42Z
dc.date.available	2018-11-22T00:17:42Z
dc.date.issued	2011
dc.identifier.issn	1869-1978
dc.identifier.uri	https://cherry.chem.bg.ac.rs/handle/123456789/110
dc.publisher	Springer Science+Business Media,
dc.rights	restrictedAccess
dc.source	Food Digestion
dc.title	An international network for improving health properties of food by sharing our knowledge on the digestive process	en
dc.type	article
dc.rights.license	ARR
dc.citation.volume	2
dc.citation.issue	1-3
dc.citation.spage	23
dc.citation.epage	25
dc.identifier.doi	10.1007/s13228-011-0011-8
dc.citation.other	2(1-3): 23-25
dc.type.version	publishedVersion	en
dc.identifier.scopus	2-s2.0-84856246399