Rakita, S.; Spasevski, N.; Vidosavljević, S.; Tomičić, Z.; Savić, I.M.; Savić Gajić, I.M.; Đuragić, O.; Marjanović Jeromela, A.
Valorization of Camelina Cake by Fractionation: Characterization of Nutritional and Functional Properties. Foods 2025, 14, 3437.
https://doi.org/10.3390/foods14193437
AMA Style
Rakita S, Spasevski N, Vidosavljević S, Tomičić Z, Savić IM, Savić Gajić IM, Đuragić O, Marjanović Jeromela A.
Valorization of Camelina Cake by Fractionation: Characterization of Nutritional and Functional Properties. Foods. 2025; 14(19):3437.
https://doi.org/10.3390/foods14193437
Chicago/Turabian Style
Rakita, Slađana, Nedeljka Spasevski, Strahinja Vidosavljević, Zorica Tomičić, Ivan M. Savić, Ivana M. Savić Gajić, Olivera Đuragić, and Ana Marjanović Jeromela.
2025. "Valorization of Camelina Cake by Fractionation: Characterization of Nutritional and Functional Properties" Foods 14, no. 19: 3437.
https://doi.org/10.3390/foods14193437
APA Style
Rakita, S., Spasevski, N., Vidosavljević, S., Tomičić, Z., Savić, I. M., Savić Gajić, I. M., Đuragić, O., & Marjanović Jeromela, A.
(2025). Valorization of Camelina Cake by Fractionation: Characterization of Nutritional and Functional Properties. Foods, 14(19), 3437.
https://doi.org/10.3390/foods14193437
