Šimurina, O.; Filipčev, B.; Kiprovski, B.; Nježić, Z.; Janić Hajnal, E.; Đalović, I.
Retention of Phytochemical Compounds and Antioxidative Activity in Traditional Baked Dish “proja” Made from Pigmented Maize. Foods 2024, 13, 2799.
https://doi.org/10.3390/foods13172799
AMA Style
Šimurina O, Filipčev B, Kiprovski B, Nježić Z, Janić Hajnal E, Đalović I.
Retention of Phytochemical Compounds and Antioxidative Activity in Traditional Baked Dish “proja” Made from Pigmented Maize. Foods. 2024; 13(17):2799.
https://doi.org/10.3390/foods13172799
Chicago/Turabian Style
Šimurina, Olivera, Bojana Filipčev, Biljana Kiprovski, Zvonko Nježić, Elizabet Janić Hajnal, and Ivica Đalović.
2024. "Retention of Phytochemical Compounds and Antioxidative Activity in Traditional Baked Dish “proja” Made from Pigmented Maize" Foods 13, no. 17: 2799.
https://doi.org/10.3390/foods13172799
APA Style
Šimurina, O., Filipčev, B., Kiprovski, B., Nježić, Z., Janić Hajnal, E., & Đalović, I.
(2024). Retention of Phytochemical Compounds and Antioxidative Activity in Traditional Baked Dish “proja” Made from Pigmented Maize. Foods, 13(17), 2799.
https://doi.org/10.3390/foods13172799