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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

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

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