The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses

The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses

The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow’s and three ovine white-brined cheeses were fractionated. Total antioxidant...

Full description

Saved in:
Bibliographic Details
Main Authors: Tanja Vučić, Danijel Milinčić, Slađana Žilić, Ivana Ignjatović-Sredović, Zlatan Sarić, Olivera Ećim-Đurić, Aleksandar Kostić, Miroljub Barać
Format: Article
Language:English
Published: Croatian Dairy Union 2020-01-01
Series:Mljekarstvo
Subjects:
cheese
protein fractions
antioxidant properties
in vitro digestion
Online Access:https://hrcak.srce.hr/file/354092
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://hrcak.srce.hr/file/354092

Similar Items