PANTIĆ, Jovana. ANTIOXIDATIVE AND FUNCTIONAL PROPERTIES OF PLUM OIL CAKE PROTEIN ISOLATE PREPARED BY DIFFERENT DRYING METHODS. Food and Feed Research, [S. l.], v. 51, n. 2, p. 261–271, 2024. DOI: 10.5937/ffr0-52926. Dostupno na: https://asistent.ceon.rs/index.php/ffr/article/view/52926. Pristupljeno: 12 juli. 2026.