Vukić, V.; Degenek, J.; Kanurić, K.; Vukić, D.; Pavlić, B.; Iličić, M.; Kocić-Tanackov, S.; Mrkonjić, Ž.; Bulut, S.; Zeković, Z.
The Effect of Thymus serpyllum L. and Its Preparations on Reduction of L. monocytogenes and S. aureus in Kombucha Fresh Cheese. Processes 2024, 12, 1187.
https://doi.org/10.3390/pr12061187
AMA Style
Vukić V, Degenek J, Kanurić K, Vukić D, Pavlić B, Iličić M, Kocić-Tanackov S, Mrkonjić Ž, Bulut S, Zeković Z.
The Effect of Thymus serpyllum L. and Its Preparations on Reduction of L. monocytogenes and S. aureus in Kombucha Fresh Cheese. Processes. 2024; 12(6):1187.
https://doi.org/10.3390/pr12061187
Chicago/Turabian Style
Vukić, Vladimir, Jovana Degenek, Katarina Kanurić, Dajana Vukić, Branimir Pavlić, Mirela Iličić, Sunčica Kocić-Tanackov, Živan Mrkonjić, Sandra Bulut, and Zoran Zeković.
2024. "The Effect of Thymus serpyllum L. and Its Preparations on Reduction of L. monocytogenes and S. aureus in Kombucha Fresh Cheese" Processes 12, no. 6: 1187.
https://doi.org/10.3390/pr12061187
APA Style
Vukić, V., Degenek, J., Kanurić, K., Vukić, D., Pavlić, B., Iličić, M., Kocić-Tanackov, S., Mrkonjić, Ž., Bulut, S., & Zeković, Z.
(2024). The Effect of Thymus serpyllum L. and Its Preparations on Reduction of L. monocytogenes and S. aureus in Kombucha Fresh Cheese. Processes, 12(6), 1187.
https://doi.org/10.3390/pr12061187
