Pelaić, Z.; Čošić, Z.; Pedisić, S.; Repajić, M.; Zorić, Z.; Levaj, B.
Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes. Foods 2021, 10, 1698.
https://doi.org/10.3390/foods10081698
AMA Style
Pelaić Z, Čošić Z, Pedisić S, Repajić M, Zorić Z, Levaj B.
Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes. Foods. 2021; 10(8):1698.
https://doi.org/10.3390/foods10081698
Chicago/Turabian Style
Pelaić, Zdenka, Zrinka Čošić, Sandra Pedisić, Maja Repajić, Zoran Zorić, and Branka Levaj.
2021. "Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes" Foods 10, no. 8: 1698.
https://doi.org/10.3390/foods10081698
APA Style
Pelaić, Z., Čošić, Z., Pedisić, S., Repajić, M., Zorić, Z., & Levaj, B.
(2021). Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes. Foods, 10(8), 1698.
https://doi.org/10.3390/foods10081698