Škevin, D.; Balbino, S.; Žanetić, M.; Jukić Špika, M.; Koprivnjak, O.; Filipan, K.; Obranović, M.; Žanetić, K.; Smajić, E.; Radić, M.;
et al. Improvement of Oxidative Stability and Antioxidative Capacity of Virgin Olive Oil by Flash Thermal Pretreatment—Optimization Process. Foods 2025, 14, 2564.
https://doi.org/10.3390/foods14152564
AMA Style
Škevin D, Balbino S, Žanetić M, Jukić Špika M, Koprivnjak O, Filipan K, Obranović M, Žanetić K, Smajić E, Radić M,
et al. Improvement of Oxidative Stability and Antioxidative Capacity of Virgin Olive Oil by Flash Thermal Pretreatment—Optimization Process. Foods. 2025; 14(15):2564.
https://doi.org/10.3390/foods14152564
Chicago/Turabian Style
Škevin, Dubravka, Sandra Balbino, Mirella Žanetić, Maja Jukić Špika, Olivera Koprivnjak, Katarina Filipan, Marko Obranović, Karla Žanetić, Edina Smajić, Mateo Radić,
and et al. 2025. "Improvement of Oxidative Stability and Antioxidative Capacity of Virgin Olive Oil by Flash Thermal Pretreatment—Optimization Process" Foods 14, no. 15: 2564.
https://doi.org/10.3390/foods14152564
APA Style
Škevin, D., Balbino, S., Žanetić, M., Jukić Špika, M., Koprivnjak, O., Filipan, K., Obranović, M., Žanetić, K., Smajić, E., Radić, M., Bunić, M., Dilber, M., & Kraljić, K.
(2025). Improvement of Oxidative Stability and Antioxidative Capacity of Virgin Olive Oil by Flash Thermal Pretreatment—Optimization Process. Foods, 14(15), 2564.
https://doi.org/10.3390/foods14152564
