Autori: Bjekic Maja
Naslov | Antimicrobial potential of kombucha fresh cheese with the addition of sage (Salvia officinalis L.) and its preparations (Article) |
Autori | Vukic Vladimir R ![]() ![]() ![]() ![]() |
Info | FOOD & FUNCTION, (2023), vol. 14 br. 7, str. 3348-3356 |
Projekat | Ministry of Education, Science and Technological Development of the Republic of Serbia [451-03-9/2021-14/200134, 451-03-68/2022-14/200134] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: |
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Naslov | Antioxidative capacity of fresh kombucha cheese fortified with sage herbal dust and its preparations (Article) |
Autori | Vukic Dajana V ![]() ![]() |
Info | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, (2022), vol. 59 br. 6, str. 2274-2283 |
Projekat | Ministry of Education, Science and Technological Development, Serbia [451-03-68/2020-14/ 200134] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum (Article) |
Autori | Bjekic Maja Ilicic Mirela D Vukic Vladimir R ![]() ![]() ![]() ![]() |
Info | MLJEKARSTVO, (2021), vol. 71 br. 4, str. 215-225 |
Projekat | Ministry of Education, Science and Technological Development, Serbia [451-03-9/2021-14/200134] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | The application of kombucha inoculum as an innovative starter culture in fresh cheese production (Article) |
Autori | Vukic Vladimir R ![]() ![]() ![]() ![]() |
Info | LWT-FOOD SCIENCE AND TECHNOLOGY, (2021), vol. 151 br. , str. - |
Projekat | Ministry of Education, Science and Technological Development, Serbia [451-03-68/2020-14/200134, 451-03-9/2021-14/200134] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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