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Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods
| Naziv: | Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods | Autori: | Stojanović, Milan; Marinoni, Laura; Cabassi, Giovanni; Antić, Mališa   ; Lavelli, Vera |
Godina: | 2018 | Publikacija: | Journal of Food Quality | ISSN: | 0146-9428 Journal of Food Quality Pretraži identifikator |
Izdavač: | Wiley-Hindawi, London | Tip rezultata: | Naučni članak | Kolacija: | vol. 2018 str. 1-9 | DOI: | 10.1155/2018/1969680 | WoS-ID: | 000429723300001 | Scopus-ID: | 2-s2.0-85045532685 | URI: | https://aspace.agrif.bg.ac.rs/handle/123456789/4735 http://aspace.agrif.bg.ac.rs/handle/123456789/4735 https://enauka.gov.rs/handle/123456789/209585 |
Projekat: | European Commission as part of Erasmus Mundus SIGMA Scholarship Mobility | M-kategorija: | 22M22 - Međunarodni časopis kategorije M22 |
