Supplementary data for article: Peruško, M.; Al-Hanish, A.; Mihailović-Vesić, J.; Minić, S. L.; Trifunović, S.; Prodić, I.; Ćirković-Veličković, T. Antioxidative Capacity and Binding Affinity of the Complex of Green Tea Catechin and Beta-Lactoglobulin Glycated by the Maillard Reaction. Food Chemistry 2017, 232, 744–752. https://doi.org/10.1016/j.foodchem.2017.04.074
Аутори
Peruško, MarijaAl-Hanish, Ayah
Mihailović-Vesić, Jelena
Minić, Simeon L.
Trifunović, Sara
Prodić, Ivana
Ćirković-Veličković, Tanja
Скуп података (Објављена верзија)
Метаподаци
Приказ свих података о документуКључне речи:
Beta-lactoglobulin / Epigallocatechin-3-gallate / Glycation / Maillard reaction / Protein polyphenol interactions / TeaИзвор:
Food Chemistry, 2017Издавач:
- Elsevier Sci Ltd, Oxford
Финансирање / пројекти:
- Молекуларне особине и модификације неких респираторних и нутритивних алергена (RS-MESTD-Basic Research (BR or ON)-172024)
- Reinforcement of the Faculty of Chemistry, University of Belgrade, towards becoming a Center of Excellence in the region of WB for Molecular Biotechnology and Food research (EU-FP7-256716)
Напомена:
- Supplementary material for: https://doi.org/10.1016/j.foodchem.2017.04.074
- Related to published version: http://cherry.chem.bg.ac.rs/handle/123456789/2456
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - DATA AU - Peruško, Marija AU - Al-Hanish, Ayah AU - Mihailović-Vesić, Jelena AU - Minić, Simeon L. AU - Trifunović, Sara AU - Prodić, Ivana AU - Ćirković-Veličković, Tanja PY - 2017 UR - https://cherry.chem.bg.ac.rs/handle/123456789/3027 PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - Supplementary data for article: Peruško, M.; Al-Hanish, A.; Mihailović-Vesić, J.; Minić, S. L.; Trifunović, S.; Prodić, I.; Ćirković-Veličković, T. Antioxidative Capacity and Binding Affinity of the Complex of Green Tea Catechin and Beta-Lactoglobulin Glycated by the Maillard Reaction. Food Chemistry 2017, 232, 744–752. https://doi.org/10.1016/j.foodchem.2017.04.074 UR - https://hdl.handle.net/21.15107/rcub_cherry_3027 ER -
@misc{ author = "Peruško, Marija and Al-Hanish, Ayah and Mihailović-Vesić, Jelena and Minić, Simeon L. and Trifunović, Sara and Prodić, Ivana and Ćirković-Veličković, Tanja", year = "2017", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "Supplementary data for article: Peruško, M.; Al-Hanish, A.; Mihailović-Vesić, J.; Minić, S. L.; Trifunović, S.; Prodić, I.; Ćirković-Veličković, T. Antioxidative Capacity and Binding Affinity of the Complex of Green Tea Catechin and Beta-Lactoglobulin Glycated by the Maillard Reaction. Food Chemistry 2017, 232, 744–752. https://doi.org/10.1016/j.foodchem.2017.04.074", url = "https://hdl.handle.net/21.15107/rcub_cherry_3027" }
Peruško, M., Al-Hanish, A., Mihailović-Vesić, J., Minić, S. L., Trifunović, S., Prodić, I.,& Ćirković-Veličković, T.. (2017). Supplementary data for article: Peruško, M.; Al-Hanish, A.; Mihailović-Vesić, J.; Minić, S. L.; Trifunović, S.; Prodić, I.; Ćirković-Veličković, T. Antioxidative Capacity and Binding Affinity of the Complex of Green Tea Catechin and Beta-Lactoglobulin Glycated by the Maillard Reaction. Food Chemistry 2017, 232, 744–752. https://doi.org/10.1016/j.foodchem.2017.04.074. in Food Chemistry Elsevier Sci Ltd, Oxford.. https://hdl.handle.net/21.15107/rcub_cherry_3027
Peruško M, Al-Hanish A, Mihailović-Vesić J, Minić SL, Trifunović S, Prodić I, Ćirković-Veličković T. Supplementary data for article: Peruško, M.; Al-Hanish, A.; Mihailović-Vesić, J.; Minić, S. L.; Trifunović, S.; Prodić, I.; Ćirković-Veličković, T. Antioxidative Capacity and Binding Affinity of the Complex of Green Tea Catechin and Beta-Lactoglobulin Glycated by the Maillard Reaction. Food Chemistry 2017, 232, 744–752. https://doi.org/10.1016/j.foodchem.2017.04.074. in Food Chemistry. 2017;. https://hdl.handle.net/21.15107/rcub_cherry_3027 .
Peruško, Marija, Al-Hanish, Ayah, Mihailović-Vesić, Jelena, Minić, Simeon L., Trifunović, Sara, Prodić, Ivana, Ćirković-Veličković, Tanja, "Supplementary data for article: Peruško, M.; Al-Hanish, A.; Mihailović-Vesić, J.; Minić, S. L.; Trifunović, S.; Prodić, I.; Ćirković-Veličković, T. Antioxidative Capacity and Binding Affinity of the Complex of Green Tea Catechin and Beta-Lactoglobulin Glycated by the Maillard Reaction. Food Chemistry 2017, 232, 744–752. https://doi.org/10.1016/j.foodchem.2017.04.074" in Food Chemistry (2017), https://hdl.handle.net/21.15107/rcub_cherry_3027 .