Приказ основних података о документу

dc.creatorĆirković-Veličković, Tanja
dc.creatorStanić-Vučinić, Dragana
dc.date.accessioned2019-08-22T09:17:04Z
dc.date.available2019-08-22T09:17:04Z
dc.date.issued2018
dc.identifier.issn1541-4337
dc.identifier.urihttps://cherry.chem.bg.ac.rs/handle/123456789/3309
dc.publisherWiley, Hoboken
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172024/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by-sa/4.0/
dc.sourceComprehensive Reviews in Food Science and Food Safety
dc.subjectdigestionen
dc.subjectflavonoiden
dc.subjectpolyphenolen
dc.subjectproteinen
dc.subjecttanninen
dc.titleSupplementary data for the article: Cirkovic Velickovic, T. D.; Stanic-Vucinic, D. J. The Role of Dietary Phenolic Compounds in Protein Digestion and Processing Technologies to Improve Their Antinutritive Properties. Comprehensive Reviews in Food Science and Food Safety 2018, 17 (1), 82–103. https://doi.org/10.1111/1541-4337.12320en
dc.typedataset
dc.rights.licenseBY-SA
dcterms.abstractСтанић-Вучинић, Драгана; Ћирковић-Величковић, Тања;
dc.description.otherSupplementary material for: [https://doi.org/10.1111/1541-4337.12320]
dc.description.otherRelated to published version: [http://cherry.chem.bg.ac.rs/handle/123456789/2074]
dc.type.versionpublishedVersion
dc.identifier.fulltexthttps://cherry.chem.bg.ac.rs/bitstream/id/14463/The_Role_of_sup_2018.pdf
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_cherry_3309


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Приказ основних података о документу