Pantić J. ANTIOXIDATIVE AND FUNCTIONAL PROPERTIES OF PLUM OIL CAKE PROTEIN ISOLATE PREPARED BY DIFFERENT DRYING METHODS. ffr [Internet]. 13. Decembar 2024. [citirano 20. Septembar 2026.];51(2):261-7. Dostupno na: https://test.aseestant.ceon.rs/index.php/ffr/article/view/52926