Zilic, S. Et Al. 2012. Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins. FOOD RESEARCH INTERNATIONAL , vol.49, no.1 , 1-6.

Zilic, S., Akillioglu, G., Serpen, A., Barac, M., & GÖKMEN, V., (2012). Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins. FOOD RESEARCH INTERNATIONAL , vol.49, no.1, 1-6.

Zilic, Sladana Et Al. "Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins," FOOD RESEARCH INTERNATIONAL , vol.49, no.1, 1-6, 2012

Zilic, Sladana Et Al. "Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins." FOOD RESEARCH INTERNATIONAL , vol.49, no.1, pp.1-6, 2012

Zilic, S. Et Al. (2012) . "Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins." FOOD RESEARCH INTERNATIONAL , vol.49, no.1, pp.1-6.

@article{article, author={Sladana Zilic Et Al. }, title={Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins}, journal={FOOD RESEARCH INTERNATIONAL}, year=2012, pages={1-6} }