Pantić J. ANTIOXIDATIVE AND FUNCTIONAL PROPERTIES OF PLUM OIL CAKE PROTEIN ISOLATE PREPARED BY DIFFERENT DRYING METHODS. ffr [Internet]. 13. Decembar 2024. [citirano 12. Juli 2026.];51(2):261-7. Dostupno na: https://asistent.ceon.rs/index.php/ffr/article/view/52926