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eNauka >  Rezultati >  Influence of added extracts of herbs (salvia lavandulifolia, salvia officinalis) and fruits (malpighia glabra) on rheological, textural, and functional (AChE-inhibitory and antioxidant activity) characteristics of dark chocolate
Naziv: Influence of added extracts of herbs (salvia lavandulifolia, salvia officinalis) and fruits (malpighia glabra) on rheological, textural, and functional (AChE-inhibitory and antioxidant activity) characteristics of dark chocolate
Autori: Zarić, Danica  ; Rakin, Marica  ; Bulatović, Maja  ; Krunić, Tanja  ; Lončarević, Ivana  ; Pajin, Biljana  ; Blaževska, Zagorka
Godina: 2024
Publikacija: Journal of Food Measurement and Characterization
ISSN: 2193-4126 Journal of Food Measurement and Characterization Pretraži identifikator
Izdavač: Springer
Tip rezultata: Naučni članak
Kolacija: vol. 18 br. 1 str. 772-782
DOI: 10.1007/s11694-023-02210-1
WoS-ID: 001091909700007
Scopus-ID: 2-s2.0-85175090981
URI: http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6787
https://TechnoRep.tmf.bg.ac.rs/handle/123456789/6787
https://enauka.gov.rs/handle/123456789/841915
Projekat: “Production of functional chocolate enriched with plant extracts Salvia Lavandiulaefolia and Malpighiaglabra” (Innovation Vaucher ID number 705/2020, Innovation Fond Republic of Serbia)
Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, Ugovor br. 200287 (Inovacioni centar Tehnološko-metalurškog fakulteta u Beogradu doo)
M-kategorija: 
22M22 - Međunarodni časopis kategorije M22

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