Article Versions Notes

Rejdlová A, Vašina M, Lorencová E, Hružík L, Salek RN. Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques. Foods. 2024; 13(12):1855. https://doi.org/10.3390/foods13121855

Rejdlová, Anita, Martin Vašina, Eva Lorencová, Lumír Hružík, and Richardos Nikolaos Salek. 2024. "Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques" Foods 13, no. 12: 1855. https://doi.org/10.3390/foods13121855

Rejdlová, A., Vašina, M., Lorencová, E., Hružík, L., & Salek, R. N. (2024). Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques. Foods, 13(12), 1855. https://doi.org/10.3390/foods13121855