2026-04-25T01:34:28Z https://www.pub.unibl.org/oai

oai:pub.unibl.org:39926 2024-06-12T15:42:08Z

Oil-in-water emulsions stabilized by tyrosinase-crosslinked potato protein /unibl/author/Jovana Glušac /unibl/author/Sivan Davidesko-Vardi https://www.unibl.org/sr-lat/fis/zaposlen/1384-biljana-kukavica /unibl/author/Ayelet Fishman 2017-07 Academic Article text 415 407 /unibl/sci/idNaucniRad:20529 https://dx.doi.org/10.1016/j.foodres.2017.07.034 https://pmf.unibl.org FOOD RESEARCH INTERNATIONAL 0963-9969 https://www.pub.unibl.org/s/cir/item/39926