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Autor:
Jovanović MM; Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, 34000 Kragujevac, Serbia., Šeklić DS; Institute for Information Technologies, Department of Natural Sciences, University of Kragujevac, Jovana Cvijića bb, 34000 Kragujevac, Serbia., Rakobradović JD; Institute for Oncology and Radiology of Serbia, Pasterova 14, 11000 Belgrade, Serbia., Planojević NS; Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, 34000 Kragujevac, Serbia., Vuković NL; Department for Chemistry, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, 34000 Kragujevac, Serbia., Vukić MD; Department for Chemistry, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, 34000 Kragujevac, Serbia., Marković SD; Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, 34000 Kragujevac, Serbia.
Publikováno v:
Food technology and biotechnology [Food Technol Biotechnol] 2022 Jun; Vol. 60 (2), pp. 213-224.