Ivanović, S.; Avramović, N.; Dojčinović, B.; Trifunović, S.; Novaković, M.; Tešević, V.; Mandić, B.
Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins (Corylus avellana L.). Foods 2020, 9, 430.
https://doi.org/10.3390/foods9040430
AMA Style
Ivanović S, Avramović N, Dojčinović B, Trifunović S, Novaković M, Tešević V, Mandić B.
Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins (Corylus avellana L.). Foods. 2020; 9(4):430.
https://doi.org/10.3390/foods9040430
Chicago/Turabian Style
Ivanović, Stefan, Nataša Avramović, Biljana Dojčinović, Snežana Trifunović, Miroslav Novaković, Vele Tešević, and Boris Mandić.
2020. "Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins (Corylus avellana L.)" Foods 9, no. 4: 430.
https://doi.org/10.3390/foods9040430
APA Style
Ivanović, S., Avramović, N., Dojčinović, B., Trifunović, S., Novaković, M., Tešević, V., & Mandić, B.
(2020). Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins (Corylus avellana L.). Foods, 9(4), 430.
https://doi.org/10.3390/foods9040430