SELECTION OF LACTOBACILLUS STRAINS FOR IMPROVEMENT OF
ANTIOXIDANT ACTIVITY OF DIFFERENT SOY, WHEY AND MILK PROTEIN
SUBSTRATES
Salem Embiriekah, Maja Bulatović, Milka Borić, Danica Zarić,
Slavica Arsić, Marica Rakin*
Key words: Soy, Whey, Milk, Antioxidant activity,
DPPH, FRAP, Lb. rhamnosus.