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Please use this identifier to cite or link to this item: https://biore.bio.bg.ac.rs/handle/123456789/3624
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dc.contributor.authorJovanović, Marinaen_US
dc.contributor.authorPetrović, Marijaen_US
dc.contributor.authorMiočinović, Jelenaen_US
dc.contributor.authorZlatanović, Snežanaen_US
dc.contributor.authorLaličić Petronijević, Jovankaen_US
dc.contributor.authorMitić-Ćulafić, Draganaen_US
dc.contributor.authorGorjanović, Stanislavaen_US
dc.date.accessioned2020-11-26T15:21:15Z-
dc.date.available2020-11-26T15:21:15Z-
dc.date.issued2020-
dc.identifier.issn2304-8158-
dc.identifier.urihttps://biore.bio.bg.ac.rs/handle/123456789/3624-
dc.relation.ispartofFoodsen_US
dc.subjectapple pomace flouren_US
dc.subjectprobiotic yogurten_US
dc.subjectsensory propertiesen_US
dc.subjectantioxidant activityen_US
dc.subjectcytotoxicityen_US
dc.titleBioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flouren_US
dc.typeArticleen_US
dc.identifier.doi10.3390/foods9060763-
dc.description.rankM21-
dc.description.impact4.957-
item.cerifentitytypePublications-
item.openairetypeArticle-
item.fulltextNo Fulltext-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.author.deptChair of Microbiology-
crisitem.author.orcid0000-0002-6651-6814-
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