Novaković, A.; Karaman, M.; Šojić, B.; Ikonić, P.; Peulić, T.; Tomić, J.; Šipovac, M.
From Forest to Fork: Antioxidant and Antimicrobial Potential of Laetiporus sulphureus (Bull.) Murrill in Cooked Sausages. Microorganisms 2025, 13, 1832.
https://doi.org/10.3390/microorganisms13081832
AMA Style
Novaković A, Karaman M, Šojić B, Ikonić P, Peulić T, Tomić J, Šipovac M.
From Forest to Fork: Antioxidant and Antimicrobial Potential of Laetiporus sulphureus (Bull.) Murrill in Cooked Sausages. Microorganisms. 2025; 13(8):1832.
https://doi.org/10.3390/microorganisms13081832
Chicago/Turabian Style
Novaković, Aleksandra, Maja Karaman, Branislav Šojić, Predrag Ikonić, Tatjana Peulić, Jelena Tomić, and Mirjana Šipovac.
2025. "From Forest to Fork: Antioxidant and Antimicrobial Potential of Laetiporus sulphureus (Bull.) Murrill in Cooked Sausages" Microorganisms 13, no. 8: 1832.
https://doi.org/10.3390/microorganisms13081832
APA Style
Novaković, A., Karaman, M., Šojić, B., Ikonić, P., Peulić, T., Tomić, J., & Šipovac, M.
(2025). From Forest to Fork: Antioxidant and Antimicrobial Potential of Laetiporus sulphureus (Bull.) Murrill in Cooked Sausages. Microorganisms, 13(8), 1832.
https://doi.org/10.3390/microorganisms13081832