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Influence of fermentation temperature on antioxidative activity of winery effluent based kombucha
| Naziv: | Influence of fermentation temperature on antioxidative activity of winery effluent based kombucha | Autori: | Vukmanović, Stefan   ; Vitas, Jasmina ; Malbaša, Radomir |
Godina: | 2021 | Publikacija: | 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 | Izdavač: | Vienna: ISEKI-Food Association | Tip rezultata: | Konferencijski rad | ISBN: | 978-989-9023-52-9  Pretraži identifikator |
Kolacija: | 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 | Izvor metapodataka: | (Preuzeto iz ORCID-a) Vitas, Jasmina | Napomena: | 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-kategorija: | Mp kategorija će biti prikazana naknadno. |
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