Article Versions Notes

Teslić N, Kojić J, Đermanović B, Šarić L, Maravić N, Pestorić M, Šarić B. Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties. Antioxidants. 2023; 12(6):1234. https://doi.org/10.3390/antiox12061234

Teslić, Nemanja, Jovana Kojić, Branislava Đermanović, Ljubiša Šarić, Nikola Maravić, Mladenka Pestorić, and Bojana Šarić. 2023. "Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties" Antioxidants 12, no. 6: 1234. https://doi.org/10.3390/antiox12061234

Teslić, N., Kojić, J., Đermanović, B., Šarić, L., Maravić, N., Pestorić, M., & Šarić, B. (2023). Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties. Antioxidants, 12(6), 1234. https://doi.org/10.3390/antiox12061234