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Influence of fermentation temperature on antioxidative activity of winery effluent based kombucha
| Title: | Influence of fermentation temperature on antioxidative activity of winery effluent based kombucha | Authors: | Vukmanović, Stefan  ; Vitas, Jasmina  ; Malbaša, Radomir |
Issue Date: | 2021 | Publication: | Book of Abstracts / 6th International ISEKI-Food Conference: Bridging Training and Research for Industry and the Wider Community: “Sustainable Development Goals in Food Systems: Challenges and Opportunities for the Future”, online, 23 – 25 June, 2021 | Publisher: | Vienna: ISEKI-Food Association | Type: | Conference Paper | ISBN: | 978-989-9023-52-9  Search Idenfier |
Collation: | br. Article number 271 str. 168-168 | URI: | https://enauka.gov.rs/handle/123456789/789003 | URL: | https://sapientia.ualg.pt/bitstream/10400.1/16684/1/ISEKI-Food2021_BoA_final_e-ISBN.pdf | Metadata source: | (Preuzeto iz ORCID-a) Vitas, Jasmina | Note: | The 6th ISEKI-Food Conference, planned in July 2020 in Cyprus, due to COVID-19 pandemic has been postponed to 2021 and held as an online event. | M-category: | Mp. category will be shown later |
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