Supplementary material for the article: Čolić, S. D.; Fotirić Akšić, M. M.; Lazarević, K. B.; Zec, G. N.; Gašić, U. M.; Dabić Zagorac, D. Č.; Natić, M. M. Fatty Acid and Phenolic Profiles of Almond Grown in Serbia. Food Chemistry 2017, 234, 455–463. https://doi.org/10.1016/j.foodchem.2017.05.006
Аутори
Čolić, Slavica D.Fotirić-Akšić, Milica M.
Lazarević, Kristina B.
Zec, Gordan N.
Gašić, Uroš M.
Dabić Zagorac, Dragana
Natić, Maja
Скуп података (Објављена верзија)
Метаподаци
Приказ свих података о документуКључне речи:
Antioxidant activity / Fatty acids / Genetic resources / PCA / Polyphenols / Prunus dulcisИзвор:
Food Chemistry, 2017, 234, 455-463Издавач:
- Elsevier Sci Ltd, Oxford
Финансирање / пројекти:
- Примена нових генотипова и технолошких иновација у циљу унапређења воћарске и виноградарске производње (RS-MESTD-Technological Development (TD or TR)-31063)
- Корелација структуре и особина природних и синтетичких молекула и њихових комплекса са металима (RS-MESTD-Basic Research (BR or ON)-172017)
Напомена:
- Supplementary material for: https://doi.org/10.1016/j.foodchem.2017.05.006
- Related to published version: http://cherry.chem.bg.ac.rs/handle/123456789/2473
- Related to accepted version: http://cherry.chem.bg.ac.rs/handle/123456789/3215
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - DATA AU - Čolić, Slavica D. AU - Fotirić-Akšić, Milica M. AU - Lazarević, Kristina B. AU - Zec, Gordan N. AU - Gašić, Uroš M. AU - Dabić Zagorac, Dragana AU - Natić, Maja PY - 2017 UR - https://cherry.chem.bg.ac.rs/handle/123456789/3216 PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - Supplementary material for the article: Čolić, S. D.; Fotirić Akšić, M. M.; Lazarević, K. B.; Zec, G. N.; Gašić, U. M.; Dabić Zagorac, D. Č.; Natić, M. M. Fatty Acid and Phenolic Profiles of Almond Grown in Serbia. Food Chemistry 2017, 234, 455–463. https://doi.org/10.1016/j.foodchem.2017.05.006 VL - 234 SP - 455 EP - 463 UR - https://hdl.handle.net/21.15107/rcub_cherry_3216 ER -
@misc{ author = "Čolić, Slavica D. and Fotirić-Akšić, Milica M. and Lazarević, Kristina B. and Zec, Gordan N. and Gašić, Uroš M. and Dabić Zagorac, Dragana and Natić, Maja", year = "2017", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "Supplementary material for the article: Čolić, S. D.; Fotirić Akšić, M. M.; Lazarević, K. B.; Zec, G. N.; Gašić, U. M.; Dabić Zagorac, D. Č.; Natić, M. M. Fatty Acid and Phenolic Profiles of Almond Grown in Serbia. Food Chemistry 2017, 234, 455–463. https://doi.org/10.1016/j.foodchem.2017.05.006", volume = "234", pages = "455-463", url = "https://hdl.handle.net/21.15107/rcub_cherry_3216" }
Čolić, S. D., Fotirić-Akšić, M. M., Lazarević, K. B., Zec, G. N., Gašić, U. M., Dabić Zagorac, D.,& Natić, M.. (2017). Supplementary material for the article: Čolić, S. D.; Fotirić Akšić, M. M.; Lazarević, K. B.; Zec, G. N.; Gašić, U. M.; Dabić Zagorac, D. Č.; Natić, M. M. Fatty Acid and Phenolic Profiles of Almond Grown in Serbia. Food Chemistry 2017, 234, 455–463. https://doi.org/10.1016/j.foodchem.2017.05.006. in Food Chemistry Elsevier Sci Ltd, Oxford., 234, 455-463. https://hdl.handle.net/21.15107/rcub_cherry_3216
Čolić SD, Fotirić-Akšić MM, Lazarević KB, Zec GN, Gašić UM, Dabić Zagorac D, Natić M. Supplementary material for the article: Čolić, S. D.; Fotirić Akšić, M. M.; Lazarević, K. B.; Zec, G. N.; Gašić, U. M.; Dabić Zagorac, D. Č.; Natić, M. M. Fatty Acid and Phenolic Profiles of Almond Grown in Serbia. Food Chemistry 2017, 234, 455–463. https://doi.org/10.1016/j.foodchem.2017.05.006. in Food Chemistry. 2017;234:455-463. https://hdl.handle.net/21.15107/rcub_cherry_3216 .
Čolić, Slavica D., Fotirić-Akšić, Milica M., Lazarević, Kristina B., Zec, Gordan N., Gašić, Uroš M., Dabić Zagorac, Dragana, Natić, Maja, "Supplementary material for the article: Čolić, S. D.; Fotirić Akšić, M. M.; Lazarević, K. B.; Zec, G. N.; Gašić, U. M.; Dabić Zagorac, D. Č.; Natić, M. M. Fatty Acid and Phenolic Profiles of Almond Grown in Serbia. Food Chemistry 2017, 234, 455–463. https://doi.org/10.1016/j.foodchem.2017.05.006" in Food Chemistry, 234 (2017):455-463, https://hdl.handle.net/21.15107/rcub_cherry_3216 .