Article Versions Notes

Janić Hajnal E, Babič J, Pezo L, Banjac V, Filipčev B, Miljanić J, Kos J, Jakovac-Strajn B. Reduction of Alternaria Toxins via the Extrusion Processing of Whole-Grain Red Sorghum Flour. Foods. 2024; 13(2):255. https://doi.org/10.3390/foods13020255

Janić Hajnal, Elizabet, Janja Babič, Lato Pezo, Vojislav Banjac, Bojana Filipčev, Jelena Miljanić, Jovana Kos, and Breda Jakovac-Strajn. 2024. "Reduction of Alternaria Toxins via the Extrusion Processing of Whole-Grain Red Sorghum Flour" Foods 13, no. 2: 255. https://doi.org/10.3390/foods13020255

Janić Hajnal, E., Babič, J., Pezo, L., Banjac, V., Filipčev, B., Miljanić, J., Kos, J., & Jakovac-Strajn, B. (2024). Reduction of Alternaria Toxins via the Extrusion Processing of Whole-Grain Red Sorghum Flour. Foods, 13(2), 255. https://doi.org/10.3390/foods13020255