Sokač, T.; Gunjević, V.; Pušek, A.; Tušek, A.J.; Dujmić, F.; Brnčić, M.; Ganić, K.K.; Jakovljević, T.; Uher, D.; Mitrić, G.;
et al. Comparison of Drying Methods and Their Effect on the Stability of Graševina Grape Pomace Biologically Active Compounds. Foods 2022, 11, 112.
https://doi.org/10.3390/foods11010112
AMA Style
Sokač T, Gunjević V, Pušek A, Tušek AJ, Dujmić F, Brnčić M, Ganić KK, Jakovljević T, Uher D, Mitrić G,
et al. Comparison of Drying Methods and Their Effect on the Stability of Graševina Grape Pomace Biologically Active Compounds. Foods. 2022; 11(1):112.
https://doi.org/10.3390/foods11010112
Chicago/Turabian Style
Sokač, Tea, Veronika Gunjević, Anita Pušek, Ana Jurinjak Tušek, Filip Dujmić, Mladen Brnčić, Karin Kovačević Ganić, Tamara Jakovljević, Darko Uher, Grozdana Mitrić,
and et al. 2022. "Comparison of Drying Methods and Their Effect on the Stability of Graševina Grape Pomace Biologically Active Compounds" Foods 11, no. 1: 112.
https://doi.org/10.3390/foods11010112
APA Style
Sokač, T., Gunjević, V., Pušek, A., Tušek, A. J., Dujmić, F., Brnčić, M., Ganić, K. K., Jakovljević, T., Uher, D., Mitrić, G., & Redovniković, I. R.
(2022). Comparison of Drying Methods and Their Effect on the Stability of Graševina Grape Pomace Biologically Active Compounds. Foods, 11(1), 112.
https://doi.org/10.3390/foods11010112
