Šarolić, M.; Milišić, E.; Sinovčić, D.; Crnjac, A.; Brzović, P.; Vukušić, B.; Radman, S.
Application of Freeze-Dried Olive Leaf Powder in Cracker Formulation: Effects on Phenolics, Antioxidant Activity, Volatile Profile, and Sensory Quality. Processes 2026, 14, 1930.
https://doi.org/10.3390/pr14121930
AMA Style
Šarolić M, Milišić E, Sinovčić D, Crnjac A, Brzović P, Vukušić B, Radman S.
Application of Freeze-Dried Olive Leaf Powder in Cracker Formulation: Effects on Phenolics, Antioxidant Activity, Volatile Profile, and Sensory Quality. Processes. 2026; 14(12):1930.
https://doi.org/10.3390/pr14121930
Chicago/Turabian Style
Šarolić, Mladenka, Ema Milišić, Danica Sinovčić, Anita Crnjac, Petra Brzović, Božo Vukušić, and Sanja Radman.
2026. "Application of Freeze-Dried Olive Leaf Powder in Cracker Formulation: Effects on Phenolics, Antioxidant Activity, Volatile Profile, and Sensory Quality" Processes 14, no. 12: 1930.
https://doi.org/10.3390/pr14121930
APA Style
Šarolić, M., Milišić, E., Sinovčić, D., Crnjac, A., Brzović, P., Vukušić, B., & Radman, S.
(2026). Application of Freeze-Dried Olive Leaf Powder in Cracker Formulation: Effects on Phenolics, Antioxidant Activity, Volatile Profile, and Sensory Quality. Processes, 14(12), 1930.
https://doi.org/10.3390/pr14121930
