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Supplementary data for article: Stanić-Vučinić, D.; Prodić, I.; Apostolović, D.; Nikolić, M.; Ćirković-Veličković, T. Structure and Antioxidant Activity of Beta-Lactoglobulin-Glycoconjugates Obtained by High-Intensity-Ultrasound-Induced Maillard Reaction in Aqueous Model Systems under Neutral Conditions. Food Chemistry 2013, 138 (1), 590–599. https://doi.org/10.1016/j.foodchem.2012.10.087
| dc.creator | Stanić-Vučinić, Dragana | |
| dc.creator | Prodić, Ivana | |
| dc.creator | Apostolović, Danijela | |
| dc.creator | Nikolić, Milan | |
| dc.creator | Ćirković-Veličković, Tanja | |
| dc.date.accessioned | 2019-10-11T11:35:37Z | |
| dc.date.available | 2019-10-11T11:35:37Z | |
| dc.date.issued | 2013 | |
| dc.identifier.issn | 0308-8146 | |
| dc.identifier.uri | https://cherry.chem.bg.ac.rs/handle/123456789/3525 | |
| dc.publisher | Elsevier Sci Ltd, Oxford | |
| dc.relation | info:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172024/RS// | |
| dc.relation | info:eu-repo/grantAgreement/EC/FP7/256716/EU// | |
| dc.relation | COST Action [FA 1005] | |
| dc.rights | openAccess | |
| dc.rights.uri | https://creativecommons.org/licenses/by-sa/4.0/ | |
| dc.source | Food Chemistry | |
| dc.subject | beta-Lactoglobulin | en |
| dc.subject | Ultrasound | en |
| dc.subject | Maillard reaction | en |
| dc.subject | Food processing | en |
| dc.subject | Antioxidant activity | en |
| dc.title | Supplementary data for article: Stanić-Vučinić, D.; Prodić, I.; Apostolović, D.; Nikolić, M.; Ćirković-Veličković, T. Structure and Antioxidant Activity of Beta-Lactoglobulin-Glycoconjugates Obtained by High-Intensity-Ultrasound-Induced Maillard Reaction in Aqueous Model Systems under Neutral Conditions. Food Chemistry 2013, 138 (1), 590–599. https://doi.org/10.1016/j.foodchem.2012.10.087 | en |
| dc.type | dataset | |
| dc.rights.license | BY-SA | |
| dcterms.abstract | Ћирковић-Величковић, Тања; Продић, Ивана; Aпостоловић, Данијела; Станић-Вучинић, Драгана; Николић, Милан; | |
| dc.description.other | Supplementary material for: [https://doi.org/10.1016/j.foodchem.2012.10.087] | |
| dc.description.other | Related to published version: [http://cherry.chem.bg.ac.rs/handle/123456789/1583] | |
| dc.type.version | publishedVersion | en |
| dc.identifier.fulltext | https://cherry.chem.bg.ac.rs/bitstream/id/15456/Structure_and_antioxidant_sup_2013.pdf | |
| dc.identifier.rcub | https://hdl.handle.net/21.15107/rcub_cherry_3525 |
