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Supplementary material for the article: Cvetanovic, A.; Svarc-Gajic, J.; Zekovic, Z.; Jerkovic, J.; Zengin, G.; Gašić, U. M.; Tešić, Ž. L.; Maskovic, P.; Soares, C.; Fatima Barroso, M.; et al. The Influence of the Extraction Temperature on Polyphenolic Profiles and Bioactivity of Chamomile (Matricaria Chamomilla L.) Subcritical Water Extracts. Food Chemistry 2019, 271, 328–337. https://doi.org/10.1016/j.foodchem.2018.07.154
dc.creator | Cvetanović, Aleksandra | |
dc.creator | Švarc-Gajić, Jaroslava | |
dc.creator | Zeković, Zoran P. | |
dc.creator | Jerković, Jelena | |
dc.creator | Zengin, Gokhan | |
dc.creator | Gašić, Uroš M. | |
dc.creator | Tešić, Živoslav Lj. | |
dc.creator | Mašković, Pavle | |
dc.creator | Soares, Cristina | |
dc.creator | Fatima Barroso, M. | |
dc.creator | Delerue-Matos, Cristina | |
dc.creator | Đurović, Saša | |
dc.date.accessioned | 2019-05-17T14:17:27Z | |
dc.date.available | 2019-05-17T14:17:27Z | |
dc.date.issued | 2019 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | https://cherry.chem.bg.ac.rs/handle/123456789/2972 | |
dc.publisher | Elsevier Sci Ltd, Oxford | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31013/RS// | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172017/RS// | |
dc.rights | restrictedAccess | |
dc.rights.uri | https://creativecommons.org/licenses/by-sa/4.0/ | |
dc.source | Food Chemistry | |
dc.subject | Subcritical water extraction | en |
dc.subject | Chamomile | en |
dc.subject | UHPLC-HESI-MS/MS | en |
dc.subject | DNA-based sensor | en |
dc.subject | Bioactivity | en |
dc.title | Supplementary material for the article: Cvetanovic, A.; Svarc-Gajic, J.; Zekovic, Z.; Jerkovic, J.; Zengin, G.; Gašić, U. M.; Tešić, Ž. L.; Maskovic, P.; Soares, C.; Fatima Barroso, M.; et al. The Influence of the Extraction Temperature on Polyphenolic Profiles and Bioactivity of Chamomile (Matricaria Chamomilla L.) Subcritical Water Extracts. Food Chemistry 2019, 271, 328–337. https://doi.org/10.1016/j.foodchem.2018.07.154 | en |
dc.type | dataset | |
dc.rights.license | BY-SA | |
dcterms.abstract | Цветановиц, Aлександра; Гашић, Урош М.; Тешић, Живослав Љ.; Машковић, Павле; Соарес, Цристина; Фатима Барросо, М.; Делеруе-Матос, Цристина; Ђуровић, Саша; Јерковић, Јелена; Зековић, Зоран П.; Сварц-Гајиц, Јарослава; Зенгин, Гокхан; | |
dc.citation.other | 271: 328-337 | |
dc.identifier.pmid | 30236684 | |
dc.description.other | Supplementary material for: [https://www.sciencedirect.com/science/article/pii/S0308814618313116?via%3Dihub] | |
dc.description.other | Related to published version: [http://cherry.chem.bg.ac.rs/handle/123456789/2220] | |
dc.description.other | Related to accepted version: [http://cherry.chem.bg.ac.rs/handle/123456789/2802] | |
dc.type.version | publishedVersion | |
dc.identifier.rcub | https://hdl.handle.net/21.15107/rcub_cherry_2972 |