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Detection of enzymes produced by lactic acid bacteria isolated from traditionally made Serbian cheese and their role in the formation of its specific flavor
| Naziv: | Detection of enzymes produced by lactic acid bacteria isolated from traditionally made Serbian cheese and their role in the formation of its specific flavor | Autori: | Grujović, Mirjana   ; Mladenović, Katarina ; Jakovljević, Violeta ; Čomić, Ljiljana |
Godina: | 2020 | Publikacija: | Acta agriculturae Serbica | ISSN: | 0354-9542 Acta agriculturae Serbica |
Izdavač: | University of Kragujevac - Faculty of Agronomy, Čačak | Tip rezultata: | Naučni članak | Kolacija: | vol. 25 br. 50 str. 165-169 | DOI: | 10.5937/aaser2050165g | URI: | https://scidar.kg.ac.rs/handle/123456789/9754 https://enauka.gov.rs/handle/123456789/195420 https://plus.cobiss.net/cobiss/sr/sr/bib/29071113#izum.si |
Projekat: | Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200122 (Univerzitet u Kragujevcu, Prirodno-matematički fakultet) | Izvor metapodataka: | Migracija | M-kategorija: | 24M24 - Rad u nac. časopisu međ. značaja |
