Autori: Cabassi Giovanni
| Naslov | Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods (Article) |
| Autori | Stojanovic Milan Marinoni Laura Cabassi Giovanni Antic Malisa P Lavelli Vera |
| Info | JOURNAL OF FOOD QUALITY, (2018), vol. br. , str. - |
| Projekat | European Commission as part of Erasmus Mundus SIGMA Scholarship Mobility |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
