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...

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Bibliografiske detaljer
Main Authors: Tanja Vučić, Danijel Milinčić, Slađana Žilić, Ivana Ignjatović-Sredović, Zlatan Sarić, Olivera Ećim-Đurić, Aleksandar Kostić, Miroljub Barać
Format: Article
Sprog:English
Udgivet: Croatian Dairy Union 2020-01-01
Serier:Mljekarstvo
Fag:
cheese
protein fractions
antioxidant properties
in vitro digestion
Online adgang:https://hrcak.srce.hr/file/354092

Internet

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

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