Article Versions Notes

Karaman M, Atlagić K, Novaković A, Šibul F, Živić M, Stevanović K, Pejin B. Fatty Acids Predominantly Affect Anti-Hydroxyl Radical Activity and FRAP Value: The Case Study of Two Edible Mushrooms. Antioxidants. 2019; 8(10):480. https://doi.org/10.3390/antiox8100480

Karaman, Maja, Kristina Atlagić, Aleksandra Novaković, Filip Šibul, Miroslav Živić, Katarina Stevanović, and Boris Pejin. 2019. "Fatty Acids Predominantly Affect Anti-Hydroxyl Radical Activity and FRAP Value: The Case Study of Two Edible Mushrooms" Antioxidants 8, no. 10: 480. https://doi.org/10.3390/antiox8100480

Karaman, M., Atlagić, K., Novaković, A., Šibul, F., Živić, M., Stevanović, K., & Pejin, B. (2019). Fatty Acids Predominantly Affect Anti-Hydroxyl Radical Activity and FRAP Value: The Case Study of Two Edible Mushrooms. Antioxidants, 8(10), 480. https://doi.org/10.3390/antiox8100480