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.

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Journal of Hygienic Engineering and Design