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Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods
| Назив: | Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods | Аутори: | Stojanović, Milan; Marinoni, Laura; Cabassi, Giovanni; Antić, Mališa   ; Lavelli, Vera |
Година: | 2018 | Публикација: | Journal of Food Quality | ISSN: | 0146-9428 Journal of Food Quality Претражи идентификатор |
Издавач: | Wiley-Hindawi, London | Тип резултата: | Научни чланак | Колација: | vol. 2018 str. 1-9 | DOI: | 10.1155/2018/1969680 | WoS-ID: | 000429723300001 | Scopus-ID: | 2-s2.0-85045532685 | URI: | http://aspace.agrif.bg.ac.rs/handle/123456789/4735 https://enauka.gov.rs/handle/123456789/209585 |
Пројекат: | European Commission as part of Erasmus Mundus SIGMA Scholarship Mobility | М-категорија: | 23M23 - Рад у међ. часопису |
