Article Versions Notes

Nikolić V, Žilić S, Simić M, Šavikin K, Stević T, Živković J, Sarić B, Milovanović D, Kandić Raftery V. Characterization and Potential Food Applications of Oat Flour and Husks from Differently Colored Genotypes as Novel Nutritional Sources of Bioactive Compounds. Foods. 2024; 13(23):3853. https://doi.org/10.3390/foods13233853

Nikolić, Valentina, Slađana Žilić, Marijana Simić, Katarina Šavikin, Tatjana Stević, Jelena Živković, Beka Sarić, Danka Milovanović, and Vesna Kandić Raftery. 2024. "Characterization and Potential Food Applications of Oat Flour and Husks from Differently Colored Genotypes as Novel Nutritional Sources of Bioactive Compounds" Foods 13, no. 23: 3853. https://doi.org/10.3390/foods13233853

Nikolić, V., Žilić, S., Simić, M., Šavikin, K., Stević, T., Živković, J., Sarić, B., Milovanović, D., & Kandić Raftery, V. (2024). Characterization and Potential Food Applications of Oat Flour and Husks from Differently Colored Genotypes as Novel Nutritional Sources of Bioactive Compounds. Foods, 13(23), 3853. https://doi.org/10.3390/foods13233853