Klisović, D.; Koprivnjak, O.; Novoselić, A.; Pleadin, J.; Lešić, T.; Brkić Bubola, K.
Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation. Foods 2022, 11, 2329.
https://doi.org/10.3390/foods11152329
AMA Style
Klisović D, Koprivnjak O, Novoselić A, Pleadin J, Lešić T, Brkić Bubola K.
Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation. Foods. 2022; 11(15):2329.
https://doi.org/10.3390/foods11152329
Chicago/Turabian Style
Klisović, Dora, Olivera Koprivnjak, Anja Novoselić, Jelka Pleadin, Tina Lešić, and Karolina Brkić Bubola.
2022. "Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation" Foods 11, no. 15: 2329.
https://doi.org/10.3390/foods11152329
APA Style
Klisović, D., Koprivnjak, O., Novoselić, A., Pleadin, J., Lešić, T., & Brkić Bubola, K.
(2022). Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation. Foods, 11(15), 2329.
https://doi.org/10.3390/foods11152329