Results
eNauka >
Results >
Changes of fatty acid composition and sensory characteristics of innovative fresh kombucha cheese with the addition of wild thyme (Thymus serpyllum L.)
| Title: | Changes of fatty acid composition and sensory characteristics of innovative fresh kombucha cheese with the addition of wild thyme (Thymus serpyllum L.) | Authors: | Degenek, Jovana   ; Vukić, Vladimir ; Iličić, Mirela ; Vukić, Dajana ; Kravić, Snežana ; Stojanović, Zorica ; Đurović, Ana |
Issue Date: | 2025 | Publication: | Book of Abstracts / 1st International Congress on Sustainable Food, Green Chemistry and Human Nutrition – GreenNutriFood 2025, Dubrovnik, Croatia, 07.-09.04.2025. | Publisher: | Zagreb: Faculty of Food Technology and Biotechnology, University of Zagreb | Type: | Conference Paper | ISBN: | 978-953-6893-22-5  Search Idenfier |
Collation: | str. 89-89 | URI: | https://enauka.gov.rs/handle/123456789/989390 | URL: | https://greennutrifood.pbf.hr/wp-content/uploads/2025/04/GreenNutriFood_BOA_2025_Finall.pdf | Metadata source: | (Preuzeto iz KNR-a) Vukić, Dajana | Note: | P-24 | M-category: | Mp. category will be shown later |
Google ScholarTM
Items in eNauka are protected by copyright, with all rights reserved, unless otherwise indicated.