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Scientific and Technical Communication
(Niš : University of Niš, 2018)
In this chapter we tried to present some recommendations
and insights, mostly based on previous experiences, how to make scientific
communication better. We tried to classify and describe various types of
scientific and ...
The contribution of bioactive peptides of whey to quality of food products
(Academic Press, 2018)
Whey proteins are sources of biologically active peptides that can be released by controlled enzymatic hydrolysis or bacterial activity. Whey peptides have a wide range of bioactivities (ACE-inhibitory activity, antioxidant ...