Barukčić, I.; Filipan, K.; Lisak Jakopović, K.; Božanić, R.; Blažić, M.; Repajić, M.
The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt. Foods 2022, 11, 701.
https://doi.org/10.3390/foods11050701
AMA Style
Barukčić I, Filipan K, Lisak Jakopović K, Božanić R, Blažić M, Repajić M.
The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt. Foods. 2022; 11(5):701.
https://doi.org/10.3390/foods11050701
Chicago/Turabian Style
Barukčić, Irena, Katarina Filipan, Katarina Lisak Jakopović, Rajka Božanić, Marijana Blažić, and Maja Repajić.
2022. "The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt" Foods 11, no. 5: 701.
https://doi.org/10.3390/foods11050701
APA Style
Barukčić, I., Filipan, K., Lisak Jakopović, K., Božanić, R., Blažić, M., & Repajić, M.
(2022). The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt. Foods, 11(5), 701.
https://doi.org/10.3390/foods11050701
