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eNauka >  Results >  Characterization and Potential Food Applications of Oat Flour and Husks from Differently Colored Genotypes as Novel Nutritional Sources of Bioactive Compounds
Title: Characterization and Potential Food Applications of Oat Flour and Husks from Differently Colored Genotypes as Novel Nutritional Sources of Bioactive Compounds
Authors: Nikolić, Valentina  ; Žilić, Slađana  ; Simić, Marijana  ; Šavikin, Katarina  ; Stević, Tatjana  ; Živković, Jelena  ; Sarić, Beka  ; Milovanović, Danka; Kandić Raftery, Vesna  
Issue Date: 2024
Publication: Foods
ISSN: 2304-8158 Foods Search Idenfier
Type: Article
Collation: vol. 13 br. 23 str. 3853-3853
DOI: 10.3390/foods13233853
WoS-ID: 001377616900001
Scopus-ID: 2-s2.0-85211779887
PMID: 39682925
PMCID: PMC11640495
URI: https://rik.mrizp.rs/handle/123456789/1514
https://cris.uns.ac.rs/en/scientific-results/journal-publication/49288
https://enauka.gov.rs/handle/123456789/950215
Project: Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200040 (Institut za kukuruz 'Zemun polje', Beograd-Zemun)
Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200003 (Institut za proučavanje lekovitog bilja 'Dr Josif Pančić', Beograd)
Metadata source: (Preuzeto iz CrossRef-a) Živković, Jelena
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